2, peel the orange, take the orange peel and soak it in water for 5 minutes to soak the bitter taste of the orange peel.
3, grass carp clean, cross knife on the front, you can quickly taste, steamed early.
4, the reverse side of a flower knife, so it is not easy to steam.
5. Put salt on the belly of the fish, and put white wine on the surface of the fish. When steaming, the wine can take away the fishy smell.
6, put two pieces of green onions in the belly of the fish, which can remove the fishy smell and prevent the fish from being deformed when steaming.
7. At this time, the orange peel is soaked, and a few pieces of orange peel are put in the fish belly. Put a few pieces of orange peel on the place where the flower knife is punched.
8. Put the fish in a dish, steam it for 5 minutes against the fire in the pot, and then turn off the fire for 3 minutes.
9. Take the steamed fish out of the pot and pour out the juice inside. Sprinkle with shredded green pepper and scallion.
10, on the surface of shredded green pepper and shredded green onion, pour a proper amount of hot oil, so that the smell of chopped green onion will come out, pour a proper amount of steamed fish and soy sauce to taste, and you can move chopsticks.