Cut off the carp head, don't cut it in the middle, stand at one end of the plate, with the tail at the other end (you can support it with a toothpick), shred the fish fillets, and put the fish bones in the center of the plate. Pay attention to scrape them with egg white and a little starch, then pour in the fried Hunan chopped pepper, add your favorite seasoning and steam for about 8 minutes. The finished product is beautiful, and there is a circle of red oil at the bottom of the plate. The taste highlights the hometown characteristics, conforms to the name of the dish, and highlights the hometown characteristics. It suits you. This dish is more flexible, Cantonese can steam it with seafood sauce, and Sichuanese can make it spicy ... Try it, you won't regret it. I created it myself, not book knowledge! I wish you success!