Grass carp head 1

One end of cluster

Ginger half piece

Two cloves of garlic

One green pepper and one red pepper.

5 grams of salt

3 grams of pepper

Cooking wine 1 spoon

Soy sauce 1 spoon

A little sugar

Recipe practice:

1. Clean the grass carp head, cut it from the bottom with a knife, and don't cut it off.

2. Chop the onion, ginger and garlic, chop the green pepper, and forget to take a few slices of ginger.

3. Spread three slices of ginger, 5g salt, a spoonful of cooking wine and 3g pepper evenly on the fish head and marinate for half an hour.

4. Boil the water in the pot and steam the fish on the plate for five minutes.

5. Take out the excess water, sprinkle with onion, ginger, garlic and green pepper, add a little sugar to refresh, and cover with steam 15 minutes.

6. Take out the steamed fish, sprinkle with chopped green onion, pour a spoonful of soy sauce, pour the oil in the pot on the chopped green onion, and the onion will come out.