2, carp scaling to remove viscera, wash, with a knife tilted at 45 degrees, cut several cuts in the fish body, about 2 cm deep, 5 cm between each cut.
3, sprinkle salt and cooking wine on the raw side and reverse side of the fish body, wipe with your hands and marinate for 10 minutes. Mushrooms soaked soft and sliced, asparagus after washing, cut into thin slices spare. Cut the green onion into sections and slice the ginger.
4, the green onion segments spread on the plate, put the fish, in the fish body within the incision, put half of the cut shiitake mushroom slices, bamboo shoots, ginger slices, and the other half to fill in the fish belly.
5, drizzled with steamed fish soy sauce, and then cut a small amount of green onion and ginger sprinkled on the surface of the fish body.
6, the steamer pot with water, put the fish, cover and steam with high heat until hot, continue to steam for 8 minutes.
7. Remove and sprinkle with shredded red pepper.