[Main materials and auxiliary materials]

A fresh carp, 750 grams of refined salt, 70 grams.

Shredded onion and ginger 15g monosodium glutamate.3g.

Green onion. 50g cooking wine. 6g。

20 grams of pepper, 50 grams of sesame oil.

25g soy sauce, 5g coriander stalks.

[Cooking method]

1. Scrape the scales, gills and internal organs of fresh carp and wash them with clean water. Punch a willow knife, the distance is 1 cm, and it is deep into the bone.

2. Blanch the carp, control the water, put it in a fish dish, sprinkle with refined salt, monosodium glutamate and cooking wine, and then add shredded onion and ginger.

3. Steam the fish in a steamer until soft, take out the decanter soup and sprinkle with coriander stalks. 4. Add 50g sesame oil to the frying spoon and stir-fry the onion. After the onion is browned, take it out, add pepper and stir the spoon, then pour in soy sauce and cook it, and pour it evenly on the fish.

[Process key]

1. Carp can be soaked in boiling water to remove its earthy smell.

2. When steaming fish, you should accurately grasp the time, not too old, but tender. The time is 10 minute.

3. When frying onion oil, if you use the locally produced "chicken leg onion", the spicy taste is very strong and the taste is authentic. [Flavor characteristics] Carp has a long history of eating. The Book of Songs says, "If they eat fish, they must be carp in the river.". It can be seen that carp is a delicious food in the Spring and Autumn Period. Shanxi Yellow River carp is a famous local specialty, which has been used for cooking for a long time. The golden scales are dazzling and fat is incomparable. The biggest is five or six pounds, and the best is purple scales and yellow tails. The "fish with scallion oil" made from this raw material is tender in meat and delicious in taste, which is favored by gourmets and is a famous dish in Shanxi.