1.

Ingredients: One fresh carp (about 750g).

2.

After slaughter, remove the five internal organs, cheeks and scales, and rinse them with clean water.

3.

Make two cuts on both sides, two centimeters below the fish head and two centimeters above the fish tail.

4.

Draw out the coquettish tendon

5.

Turn it over and slap the other side.

6.

Wicker cutter

7.

Add salt and cooking wine to warm water to remove blood from fish.

8.

Dip the kitchen paper towel in water and put it on the dried fish, and plug it with shredded onion, ginger and pepper.

9.

After boiling, steam for ten to fifteen minutes.

10.

Decorate the chopped red pepper and shredded onion on the steamed fish, and pour the seasoning (soy sauce, balsamic vinegar, sesame oil, Jiang Mo and salt) to serve.

1 1.

It can also be eaten with a bowl of fruit juice (Jiang Mo, sesame oil, soy sauce, vinegar and salt).

Steamed grass carp step

1. Wash a grass carp.

2. Shred the onion for later use.

3. Cut the grass carp into pieces.

4. Marinate fish with cooking wine and salt for 30 minutes.

5. Put it on the plate.

6. Steam on the pot for 8 minutes. Take it out and empty the water from the plate.

7. Steam for 8 minutes.

8. Pour the water out of the plate and pour in the steamed fish and lobster sauce.

9. Continue to steam for 5 minutes and take it out.

10. Add oil to the wok, heat it, put coriander on the fish, and pour hot oil on the fish.