2. Sprinkle salt and cooking wine on the raw back of the fish, wipe it open by hand and marinate for 10 minute. Soak mushrooms and slice them. Wash the winter bamboo shoots and cut them into thin slices for use. Slice onion and ginger.
3. Spread the onion on the plate, put the fish in, put half of the cut mushrooms, bamboo shoots and ginger into the incision of the fish, and put the other half into the stomach of the fish.
4. drizzle with steamed fish sauce, then cut a little onion and shredded ginger and sprinkle on the surface of the fish.
5. Add water to the steamer, add the fish, cover the lid and steam over high heat until steaming, and continue steaming for 8 minutes.
6. Take out and sprinkle with shredded red pepper.
Cooking tips
1, carp gills, scales, fish, this series of work can be asked to do when buying fish, and then cleaned after returning home. Remember to tear off the black film in the belly of the fish, or the fish will smell fishy.
2. After the fish is washed, there will be some mucus on the body, so pay attention to safety when cutting.
3. For fresh seafood products, steaming can ensure the delicious taste to the greatest extent. Seafood soy sauce, steamed fish soy sauce and other seasonings in the supermarket are all good condiments. Steamed fish soy sauce can be used not only for steaming fish, but also in cold dishes.
4. Red pepper rings used as decoration can make dishes beautiful. The method of red pepper circle is to cut the red pepper into filaments in advance and soak it in clear water, and it will naturally bend in 15 minutes.