Ingredients: 700g fresh grass carp, 50g green pepper.

Accessories: vegetable oil, salt, ginger 10g, onion 5g, soy sauce 10g, monosodium glutamate 2g, spicy skin 2g, cooking wine 10g.

1, grass carp is washed, eviscerated and cleaned, and the black membrane on the belly of grass carp must be removed.

2, onion ginger washed and cut into pieces and silk, spicy skin bubble, green pepper washed and shredded.

3. Cut both sides of grass carp with a flower knife, and remember not to cut off the belly.

4. Marinate the grass carp with a little salt and cooking wine, and then marinate the fish belly with onion and ginger for 10 minutes. Pour out the water for pickling grass carp, spread onion ginger on the bottom of the dish, spread grass carp body on it, and sprinkle some onion ginger, so that the steamed fish can be deodorized.

5. Put the grass carp tray into a steamer, which can be an ordinary steamer, steamer or rice cooker.

6. When the time comes, cook it carefully, and pour out the steamed soup after taking out the pot.

7. Drain the oil in the hot pot and cool it until the oil is 80% hot. Stir-fry onion, ginger and spicy skin to give a spicy taste, and stir-fry green and red peppers to give a fragrance.

8, add a cup of cold water, add soy sauce, cooking wine, add the right amount of salt, don't add more, because pickled fish has added a little.

9. Cook until the soup thickens. If you like thick soup, you can dilute it from the pot.

10, pour the soup on the steamed fish and enjoy it beautifully.