Ingredients

1 carp 2 tablespoons (30 ml) of steamed fish soy sauce 1/2 teaspoon (3 grams) of salt 1 teaspoon (5 ml) of cooking wine 3 mushrooms 3 mushrooms 50 grams of asparagus 3 green onions 10 grams of ginger

How to do it

1) Remove scales from carp to remove guts and rinse it well, and then, with the knife tilted at an angle of 45 degrees, make a couple of cuts in the body of the fish, about 2 cm deep. about 2 centimeters deep, with 5 centimeters between each cut.

2) Sprinkle salt and cooking wine on both sides of the fish and marinate for 10 minutes. Soak the shiitake mushrooms softly and slice. Wash the asparagus, cut into thin slices and set aside. Cut green onion into segments and ginger into slices.

3) Lay the scallion segments on a plate, put the fish, and inside the incision of the fish body, put half of the sliced shiitake mushrooms, bamboo shoots, and ginger, and fill the other half in the fish belly.

4) Drizzle with steamed fish soy sauce, and then cut a few slices of green onion and ginger to sprinkle on the surface of the fish body.

5) Fill a steamer with water, add the fish, cover with a lid and steam over high heat until hot and then continue to steam for 8 minutes.

6) Remove and sprinkle with shredded red pepper.

Steamed carp practice two,

Materials

Scallion, ginger, cooking wine, soy sauce, salt, pepper, carrots

Practice

1, carp cleaned up, in the whole smeared with salt and pepper.

2. Stuff the belly with shredded ginger and green onion to support the fish belly.

3, the water in the steamer pot boiled, and then put the fish in the steam for 20 minutes.

4. Prepare a small bowl with a spoonful of soy sauce and a spoonful of cooking wine and mix well.

5: Prepare freshly shredded green onions and carrots and sprinkle them over the fish when it comes out of the pot.

6, pour ④ also on the fish.

7: Heat cooking oil and pour it directly on the fish.

Method 3, steamed carp

Materials

1 net carp, 50 grams of fresh shiitake mushrooms, 30 grams of shredded ham, green onion, ginger, cooking wine, soy sauce, sesame oil, each appropriate amount.

Methods

[1]Fish on both sides of the gravel cross knife lines; fresh Shiitake mushrooms to remove the stems, washed, shredded.

[2]Fish on a plate, the head and tail part of each spread with shredded mushrooms, shredded ham, scallions, ginger, pour the wine.

[3]Put the plate into a steamer and steam over high heat for 20 minutes, remove the green onion and ginger after steaming and drizzle with soy sauce and sesame oil.