Raw materials: one grass carp (weighing about 3 kg), 150 grams of snow peas, 200 grams of soybean sprouts.

Seasoning: 5 grams of salt, 8 grams of onion and ginger juice, 0.5 grams of pepper, 10 grams of ginger, 15 grams of garlic, 50 grams of salad oil.

Homemade snowdrops: salted and dried for 15 days, put into a jar, sealed plastic wrap, sealed with yellow clay, fermentation, placed in a cool place for half a year that is.

Homemade onion-ginger juice: more specialties in Hunan cuisine chef Tang Jie site, the ginger, onion patting, with the Lei bowl (a special inner wall of the ceramic bowl with teeth, to enhance the friction) pounding, filtered through gauze, that is, into onion-ginger juice.

Method of production:

(1) take grass carp, slaughtered and bled, remove the main bone pick meat 1500 grams, cut into squares, the back skin cross cut, and then with salt, onion and ginger juice, peppercorns pickled for 48 hours.

(2) marinated fish into the boiling water blanching 5 minutes. Pan on the fire, into the salad oil, marinated fish into fifty percent of the hot oil and fry until both sides of the golden, and then into the snow, soybean sprouts, ginger rice, garlic seeds to taste, on the steamer, the steamer into the steamer, through the distillation of water vapor steam for 15 minutes can be, in the fish can be poured into the rock containers.

Features: Fish meat is fresh and mellow, and the method is novel and unique. Key: Be sure to grasp the steam pot steam time, steam about 15 minutes. The innovation of this dish is to use the steamer for fish steaming dishes, the soup will not be diluted, to ensure the original flavor.