1, carp scaling to remove viscera, cleaned with a knife tilted at 45 degrees, cut several knives in the fish body, about 2 cm deep, 5 cm between each knife.

2. Sprinkle salt and cooking wine on the front and back of the fish, wipe with your hands and marinate for 10 minutes.

3: Soak and soften the mushrooms, then slice.

4: Wash the asparagus, cut into thin slices and set aside.

5, green onion cut into pieces, ginger sliced.

6, the green onion section spread on the plate, put the fish, in the fish body within the incision, put half of the cut shiitake mushroom slices, bamboo shoots slices, ginger slices, and the other half to fill in the belly of the fish.

7, drizzled with steamed fish soy sauce, and then cut a small amount of green onion and ginger, sprinkled on the surface of the fish body.

8, add water to the steamer, put in the fish, cover with a lid and steam over high heat until hot, then continue to steam for 8 minutes.