Ingredients: carp 1 strip, 2 tbsps (30ml) of steamed fish black bean oil, 3 tsps (3g) of salt 1/teaspoon, 5ml of cooking wine1teaspoon, 3 water-soaked mushrooms, 50g of winter bamboo shoots, 3 shallots and ginger 10.
method of work
1) Scales and viscera of carp are removed. After washing, the carp is tilted 45 degrees with a knife, and several knives are cut on the fish body, with a depth of about 2 cm, and the interval between each knife is 5 cm.
2) Sprinkle salt and cooking wine on the raw back of the fish, wipe it open by hand, and marinate for 10 minute. Soak mushrooms and slice them. Wash the winter bamboo shoots and cut them into thin slices for later use. Slice onion and ginger.
3) Spread the onion on a plate, put the fish, put half of the sliced mushrooms, bamboo shoots and ginger in the incision of the fish, and fill the other half in the fish belly.
4) Sprinkle steamed fish with soy sauce, then cut a little onion and shredded ginger and sprinkle on the surface of the fish.
5) Add water to the steamer, add the fish, cover it, steam it with high fire until it is steaming, and continue steaming for 8 minutes.
6) Take out and sprinkle with shredded red pepper.