Silver carp and lobster sauce? Garlic starch mixed with cooking wine, soy sauce, scallop sauce, chicken powder, monosodium glutamate, pepper powder, onion, onion.

Practice? ：

Wash the silver carp, drain the water and put it in a container. Season with a tablespoon of cooking wine and a little pepper powder for about 10 to 15 minutes.

Chop the lobster sauce, chop the garlic into minced garlic, chop the ginger, shred the onion, shred some of the onion (not photographed), shred the onion and lay the remaining uncut onion on a plate for later use.

Heat the oil in the wok to 80% heat, then turn off the fire, turn it over a few times immediately, and let the lobster sauce cool naturally in the wok. Scoop up the lobster sauce when it is cold, and leave the oil in the pot for later use. Put the shoveled douchi into the delicious silver carp, then add the soy sauce, scallop sauce, chicken powder, monosodium glutamate and ginger, let it stand for about 5 minutes, then stir the starch evenly, and finally shovel the oil in the pot into the stirred fish and mix well.

Put the seasoned fish in a dish covered with onions and shallots.

Boil the water in the steamer, put the fish with good taste in the dish, cover the pot and steam for 12 minutes, turn off the fire and cover it for 2 minutes.

Sprinkle chopped green onion after coming out of the cage.