Dried plums 150g, grass carp 1 (about 1KG), shallots 1, ginger 1, and peppers 1 (The original recipe didn't contain peppers, but Jiangxi people like spicy food, so it's ugly to add dried peppers. This is my improved version. Seasoning: soy sauce 1 teaspoon (about 1 5ml), soy sauce1teaspoon (about15ml), 65,438 teaspoons of sugar and refined salt (about 5g), and pepper 1/2 teaspoons (about 3g).

working methods

1. Grass carp has its head, tail and fins removed, and the black film in its belly is cleaned and drained. Insert the knife from the back, cut thin slices with a thickness of about 1.5CM, and pay attention to the connection between fish bellies;

2. Spread the cut fish flat on the plate, sprinkle salt and pepper between the fish and wipe evenly. Slice shallots and shred ginger;

3. wring the soaked dried plums and cut the peppers into small pieces for later use;

4. Put oil (about 15ml) in the pan, cook until it is 70% cooked, add half of the onion, stir fry until fragrant, add dried plum vegetables, stir fry evenly, add soy sauce and sugar to taste, add pepper, stir fry for 3 minutes, and take it out for later use;

5. Put the other half of chives and half of shredded ginger on the bottom of the dish, put the paved fish fan on it, arrange the shape, and add the fried dried plums and the other half of shredded ginger. At the same time, add water to the pot and the fire begins to boil;

6. After the water in the pot is boiled, put the plate with the fish fan into the pot and steam for 6 minutes.

7. Take the steamed fish out of the pot. After the pan is cleaned, put the remaining 15ml oil into the pan, heat it to 80%, and pour it on the steamed fish.