1, the net weight of 500 grams of grass carp

2, this is the raw material for steaming, like light friends can not put pepper and add wine, or low white wine

3, to do the braised sauce of the raw materials 1

4, to do the braised sauce of the raw materials 2

5, the ingredients

6, evenly coated with salt and pepper on the fish, marinate for 1 hour

7, in addition to salt and pepper, marinate for 1 hour

7, in addition to the salt and pepper, marinate for 1 hour

8, to do the braised sauce, marinated fish, fish, fish, fish, fish, fish, and fish. In addition to salt and pepper, you should also put green onions in the belly of the fish at the head of the cut knife flower, so that when steaming can go out of the fishy flavor

8, marinated, on the pot, steam over medium heat for 8 minutes

9, 8 minutes later, out of the pot, put on the fish plate, oh, the aroma has come out

10, frying spoon with oil, boil, and the fish is not a good idea, but it's a great way to make the fish more attractive. >10, frying spoon oil, burned to 8 9 points hot, add ingredients, fried incense

11, in turn, add vinegar, wine, pepper powder, sugar, soy sauce and the appropriate amount of water, after boiling, change the fire, collect the thick soup

12, oh, out of the pot, pouring juice