Steamed carp recipe 1,

Materials

1 carp, 2 tablespoons of soy sauce (30ml), 1/2 teaspoon of salt (3g), 1 cooking wine Teaspoon (5ml) 3 winter bamboo shoots, 50g of shiitake mushrooms, 3 green onions, 10g of ginger

Method

1) Remove the scales of the carp and remove the internal organs. After washing, use a knife to tilt it at a 45 degree angle. , make several cuts on the fish, about 2 cm deep, with a 5 cm gap between each cut.

2) Sprinkle salt and cooking wine on the raw side of the fish, spread it with your hands, and marinate for 10 minutes. Soak the mushrooms until soft and slice into slices. Wash the winter bamboo shoots and cut into thin slices and set aside. Cut green onion into sections and slice ginger.

3) Spread the green onions on the plate, put the fish on it, put half of the sliced ??mushrooms, bamboo shoots, and ginger in the incision of the fish body, and fill the other half in the belly of the fish. .

4) Pour the steamed fish with soy sauce, then cut some green onion and shredded ginger and sprinkle it on the surface of the fish body.

5) Add water to the steamer, add the fish, cover and steam over high heat until steaming, then continue steaming for 8 minutes.

6) Take it out and sprinkle with shredded red pepper.

Steamed carp method 2,

Materials

Onions, ginger, cooking wine, soy sauce, salt, pepper, carrots

Method< /p>

1. Clean the carp and apply salt and pepper to the whole body.

2. Fill the belly with shredded ginger and green onions to prop up the belly of the fish.

3. After the water in the steamer boils, put the fish in and steam it for 20 minutes.

4. Prepare a small bowl, put a spoonful of soy sauce and a spoonful of cooking wine in it and stir well.

5. Prepare fresh shredded onions and carrots, and sprinkle them on the fish after the fish is out of the pot.

6. Pour ④ also on the fish.

7. Heat cooking oil and pour it directly on the fish.

Method three, steamed carp

Materials

1 clean carp, 50 grams of fresh mushrooms, 30 grams of shredded ham, green onions, shredded ginger, cooking wine, Appropriate amounts of soy sauce and sesame oil.

Method

[1] Cut both sides of the fish into cross-cut patterns; remove stems from fresh mushrooms, wash and cut into shreds.

[2] Place the fish on a plate, top and tail with mushroom shreds, ham shreds, green onions, and ginger shreds, and pour cooking wine.

[3]Put the plate into a steamer and steam over high heat for 20 minutes. After steaming, remove the onion and ginger, then top with soy sauce and sesame oil.