2. Raw materials: a carp tail (600g), onion 1 50g, salt 4g, pepper 2g, rice wine10ml, steamed fish soy sauce 20ml, corn oil 20ml, ginger slices15g, pepper1g..

3. Wash the carp, take out the fishing line and marinate it with salt, pepper and yellow wine for 20 minutes.

4, fish knife, put ginger into the blade. Wash the scallion, cut it into pieces, stuff it into the fish belly, and plate it.

5. Boil the steamer, and steam the carp and plates on the steamer for 10 minute. Turn off the fire, steam for 5 minutes without opening the lid, sprinkle with shredded onion to steam fish and soy sauce, and steam for 5 minutes.

6. Heat the corn oil in the frying spoon, stir-fry the peppers, remove the peppers, and pour the hot oil on the fish.