Steamed fish

Ingredients:

500g grass carp

15g green onion

15g ginger

10g red pepper

10g coriander

5g salt

20g cooking wine

Pepper 10 grams

20 grams of soy sauce

Recipe method:

1. Wash the grass carp, cut it in half in the middle, and make a diagonal edge.

2. Slice 5 grams each of onion and ginger, and shred 10 grams; put 5 grams each of chopped onion and ginger into a bowl and soak in water.

3. Remove the stems and fascia of the red pepper, cut into thin strips, wash and cut the coriander into sections.

4. Put the grass carp into a plate, marinate with 5 grams of salt, 10 grams of pepper, 20 grams of cooking wine, 5 grams of onion and ginger slices each, and marinate for 10 minutes.

5. Add water to the steamer, bring to a boil over high heat, put the marinated fish into a clean plate, put it into the pot, cover the pot, and steam over medium heat for 10 minutes.

6. Take the fish out of the pot and pick out the green onion and ginger slices; place the soaked green onion and ginger shreds on top of the fish and pour 20 grams of soy sauce.

7. Put 20 grams of salad oil in the pot, heat the oil over high heat until it is 70% hot (that is, when the oil surface has a lot of green smoke rising, it is 70% hot), remove from the pot and add shredded green onion and ginger. on the fish.

8. Finally sprinkle with coriander and red pepper shreds.