1 carp, shredded green onion, ginger, pepper, a little soy sauce, a little salt, a moderate amount of southern wine, a little sugar, a little vinegar

Practice

1. near the gills of the fish on both sides of the cut a long mouth, will be the same as the line as the white tendons removed (pinch the tips of your fingers and slowly force to be able to draw off), you can get rid of fishy smell;

2. in the two sides of the fish on the flower knife

2. If you need to eat two fish, the fish head and tail were chopped, used to make soup;

3. plate also spread a little ginger, fish belly also put into a little ginger, open the pot on the cage steam to 8 minutes, do not rush to open the lid, with the residual heat of the virtual steam for 3 to 5 minutes, then open the lid, and then will be the sauce with a microwave oven or other utensils to heat up a little bit, poured in the fish body. Then evenly scattered on the shredded green onions (how much according to their own tastes, you can also add shredded chili pepper), carrot shredded put a little as a garnish can be;

4. pot of oil, hot oil put pepper (20 or so), pepper frying out the flavor to go, and then the hot oil will be boiled poured in the fish laying on the good green onions can be.

Tips

Warm tips: 1, steamed fish is delicious secret: lies in the fire and time mastery, cooking, be sure to steam the pot of water after the fish into the pot. To high heat. 600 grams (1 catty 2 two) steamed 7 to 8 minutes, and then a little larger 9 to 10 minutes. Turn off the heat, do not open the lid, use the residual temperature of the pot "virtual steam" for 5 minutes and then out of the pot, which is a high level of flavor is important to ensure.