Accessories: 25g of mushrooms (fresh).

Seasoning: lard (refined) 25g, ginger 10g, salt 5g, onion 15g, and cooking wine 20g, each with a proper amount.

Practice of steaming carp in Wuyuan;

1. Wash and drain the scales, gills, abdomen and internal organs of red carp;

2. Put the oblique knife on both sides of the fish, put it in a bowl, sprinkle with refined salt and cooking wine, spread the fish evenly, and marinate for a while;

3. Wash the mushrooms;

4. Wash the onion and ginger, cut the onion into sections and cut the ginger into pieces (pat loose);

5. Put the pickled red carp in a dish, put the mushrooms on the fish, scoop in the cooked lard, put in the onion and ginger pieces, put them in a cage and steam them over high fire;

6. steam 15 minutes or so, and it will be cooked when the fish eyes are prominent. Remove the onion and ginger slices after taking out.

Features: Boiled carp stew. This dish has tender meat, clear and sticky soup color, mellow and delicious taste.