Steamed carp home practices are as follows:

1, the fresh carp slaughtered clean, and then changed into a word on both sides of the flower knife, pay attention to the depth of the flower knife, must be deep to the fish bone, so that steamed carp, it will be more flavorful, and then put the carp in the empty basin.

2, the big onion, ginger slices, in the fish body coated evenly, and then sprinkled with a little wine, salt, pepper, the same in the fish body coated evenly, you can give the carp to increase the aroma of deodorization.

3, steamer on the fire, prepare a fish plate, the top of the pad on two chopsticks, will be marinated carp rack on the top, placed in the steamer, cover the lid, steam to ten minutes can be put chopsticks is to let the carp steamed out of the shape better look.

4, will be a little onion, cut into thin onion silk, green and red bell peppers a little, washed and deseeded, the same cut into thin silk spare.

5, ten minutes later, will be steamed carp take out, empty out the excess water on the fish plate, pour a spoon of soy sauce, or a spoon of soy sauce, and then sprinkled with shredded green onion pepper, dripping hot oil can be eaten.

Note

1, steamed fish soy sauce can be replaced with soy sauce.

2, when steaming carp, just steam for ten minutes, not too much, otherwise the fish is very easy to old, resulting in the taste of firewood.

3, steamed carp, can not put the carp directly on the pot steam, but first open on the flower knife, marinated to remove fishy, and then start steaming.