Homemade food is the best

What are the ingredients?

fresh carp (which tastes better in the wild)

two ends of garlic

stir-fry twice the amount of peanut oil

light soy sauce (submerge garlic paste)

light soy sauce

about two grams of sugar

a big drop of oyster sauce

moderate salt

a little monosodium glutamate

a pinch of sesame seeds

.

kill fresh carp and wash them.

diagonally cut the head and tail, and pull out the lateral line. There is a white spot at the edge of the head. Hold it with your hand and pull it out slowly. Pat the fish with a knife while pulling. Pull out both sides, the key to removing fishy smell.

As shown in the figure

, make a few oblique cuts on the fish body to facilitate the taste, then evenly spread the salt on the fish body, and also wipe the cut surface. If you can't control the salt, just sprinkle a layer on the fish and massage it a few times. Not too much and too little, almost everything is OK.

Slice the onion and ginger, and put some slices under the fish. After the water is boiled, put it in the pot and steam it for fifteen minutes

When I steam fish, I always pat it with a knife and peel it again, which saves a lot of effort. Peel and chop into minced garlic, and make it thinner. Put it in a bowl and add soy sauce to cover the amount of minced garlic. Add a little soy sauce and a big drop of oyster sauce. Stir well to become garlic juice.

when the fish is steamed, remove the onion and ginger slices from the body. Empty all the soup from the steamer. Spread the garlic juice evenly on the fish, sprinkle a little salt, sesame seeds and monosodium glutamate, if you mind, don't add it.

take a clean wok, put twice as much oil as usual, and pour it on the fish until it smokes, and try to pour it on the minced garlic to excite the fragrance of garlic. It's done.

tips

it's the first time to send out recipes, please give me more advice. The finished drawing is borrowed from the Internet. The step diagram is a real shot. It's not easy to shoot the next few steps alone. Don't put too little salt on the fish, because there will be water in the steaming plate, and the water will lose a lot of salt when it is poured out. You can taste a piece of fish before sprinkling salt on the back, and then add salt as appropriate. But I add them directly, so there won't be much difference. Don't be too weak. If you like spicy food, you can add some pepper powder to the sesame seed.