Ingredients: 500g carp.
Accessories: oil, salt, onion, ginger, pepper, white wine, steamed fish and soy sauce, coriander and pepper.
Practice of steaming carp
1. Wash the carp first and take out the internal organs.
2. Play with a flower knife on the fish.
3. Wash the ginger and cut it into small pieces. Shred the onion and ginger for later use.
4. Put the onion and ginger into the fish. Put the fish in a bowl, add salt, white wine and pepper, and marinate for 5 minutes.
5. Boil the water in a steamer. Add fish, steam for 7 minutes, and steam for 5 minutes.
6. Remove the fish, pour out the soup, and remove the ginger slices and shredded onion.
7. Code the fish with shredded onion and shredded ginger.
8, drenched with appropriate amount of steamed fish soy sauce.