Ingredients: grass carp 1.

Accessories: salt, cooking wine, 4 tablespoons of lobster sauce,

step

1. Cut the fish into large pieces, put a flower knife on it, marinate it with salt and cooking wine and put it in the refrigerator for one night. Be sure to cover the bowl with plastic wrap to avoid losing the smell of wine.

2. Heat the oil in the pan, fry the salted fish hard and remove the golden color.

3, fry fish, the fish treated in this way can be preserved for a long time. When I was a child, I didn't have a refrigerator at home. That's how fish are treated during the Spring Festival.

4. When you want to eat, put the Laoganma-flavored lobster sauce and the oil inside on the fish pieces. Cover the bowl and steam in a boiling steamer 15 to 20 minutes.

Tips:

Long-term consumption of Chili peppers will increase the burden on the kidneys!