Steaming carp to wash clean, the belly put such as salt, monosodium glutamate, sugar, onion and ginger, the body of 2 sides with salt to touch, carp on the pot steamed and then steamed carp fish belly out, there is also the water out of the steam is also poured out.

Steaming carp to change a plate , and then dripping soy sauce, pot oil, less hot, dripping to the fish, finally, with garlic paste, a little onion and ginger, parcels, add such as a little sugar, vinegar, just dripping in the soy sauce with the oil to such as a pot, add a little water, boil, and then dripping to the carp on the line.

Steaming carp should pay attention to the carp fishy heavy, generally not used for steaming, but for braised, sweet and sour and other flavors of the practice, so steaming should pay attention to add more to fishy seasonings, such as onions, ginger, garlic, cooking wine, etc., ginger, garlic is best chopped into minced or fine silk, in the carp cleaned up plate on the fish body and the fish belly, and then add some wine, salt, soy sauce, and other seasonings. Pay attention to the proportion of onion, ginger and garlic, different ratios can make different flavors of dishes. Soy sauce also has the effect of fishy freshness, but the main steamed dishes to reflect the original flavor of the ingredients, so do not put more, you can use soy sauce, especially recommended for steamed fish soy sauce, specifically for steamed fish deployment, general supermarkets can be bought. Vinegar can also go fishy, but the same is not suitable for steaming, can be eaten when dipping.