Ingredients: grass carp 1.

Accessories: red pepper, persimmon pepper, orange 1 piece.

Seasoning: salt, onion, liquor, steamed fish, soy sauce.

working methods

1, peel the orange and soak the orange peel in water for 5 minutes to soak the bitter taste of the orange peel.

2, grass carp washed clean, with a knife in front, you can quickly taste and steam early.

3, the flower knife is opposite, so it is not easy to steam.

4. Sprinkle salt on the belly of the fish.

5, the surface of the fish is smeared with white wine, and the wine can take away the fishy smell when steaming.

6. Put two pieces of green onions in the belly of the fish to remove the fishy smell and prevent the fish from deforming during steaming.

7. At this time, the orange peel is soaked. Put some orange peels in the fish belly.

8. Put some orange peels where the flower knife is used.

9. Put the fish in a plate, steam it in a pot for 5 minutes, then turn off the fire and simmer for 3 minutes.

10. Take the steamed fish out of the pan, pour off the juice inside, and sprinkle with shredded green and red peppers and scallions.

At 1 1, the green pepper is shredded, and the surface of the chopped green onion is poured with a proper amount of hot oil, so that the fragrance of chopped green onion comes out.

12, sprinkle with steamed fish and soy sauce to taste, and you can move chopsticks.