The specific method of garlic carp:
Slaughter fresh carp, eviscerate and wash.
Insert a knife obliquely at the end of the head and pull out the side line. There is a white spot on the edge of the head. Hold it in your hand and pull it out slowly. Slap the fish with a knife while pulling. Pull out both sides, which is the key to removing fishy smell.
Cut a few knives diagonally on the fish to make it taste better, then sprinkle salt evenly on the fish and wipe the cut surface. Or sprinkle a layer evenly on the fish and give it a few massages.
Slice the onion and ginger, insert them on the knife edge, and put a few pieces under the fish. After the water is boiled, put it in a pot and steam 15 minutes.
When steaming fish, peel garlic and chop it into minced garlic. Put it in a bowl and add soy sauce to cover the amount of minced garlic. Add a little soy sauce and a big drop of oyster sauce. Stir well to become garlic juice.
When the fish is steamed, take out the onion and ginger slices from the pot. Empty all the soup out of the steamer. Spread the garlic sauce evenly on the fish and sprinkle with a little salt, sesame seeds and monosodium glutamate.
Take a clean wok, add twice as much oil as usual, and pour it on the fish until it smokes. Try pouring it on the minced garlic to stimulate the garlic flavor, and then you can go out.