Practice one,
Main ingredient: one carp, auxiliary ingredients: two heads of garlic, four tablespoons of peanut oil, one green onion, one piece of ginger, soy sauce appropriate amount, old soy sauce appropriate amount, appropriate amount of salt
Practice:
1. Remove scales from carp and wash it, and make a slash on the head and tail to find the white lateral line. Pull them out slowly, you can tap the fish with the knife while pulling. Both sides should be pulled out. This is the key to de-scaling.
2. Cut the fish out of the knife and rub the salt evenly over the fish and cut sides. You can sprinkle the salt and just give the fish a light massage.
3. Slice green onion and ginger and insert them into the cut surface respectively, and put a few slices under the fish body. When the water boils into the pot, steam for fifteen minutes over high heat.
4. Steam the fish during the peeling of garlic, and chopped finely into a bowl, pour soy sauce and soy sauce, just barely over the garlic paste can be.
5. Steam the fish out of the pot, remove the onion and ginger from the fish, spread the garlic sauce evenly on the fish, sprinkle some salt. Another pot, hot peanut oil, the oil poured on the garlic paste. Delicious garlic mud fish is completed