Supplementary ingredients: 50g of fat meat, 50g of ham sausage, 50g of asparagus, 50g of mushrooms (dried), 25g

Seasoning: Salt 5g of rice wine, 25g of green onion, 25g of ginger, 15g of monosodium glutamate (MSG), 1g of sugar, 10g of vinegar, 15g of vegetable oil, 20g of vegetable oil, each in moderation

How to make steamed crucian carp:

1. Clean crucian carp, and cut lines on both sides of it with a diagonal knife. It is on both sides of the diagonal knife cut lines;

2. fat meat, ham, asparagus cut into rectangular slices, half of the green onion cut into sections, half minced, ginger slices, parsley minced, mushrooms in two;

3. crucian carp into the boiling water after boiling, drained, add cooking wine (part of the) and salt marinade;

4. another pot of oil, burned to seven minutes of heat, into the minced green onion, minced ginger burst incense and pouring Add chopped green onion, ginger, and flavor and pour over the fish;

5. Boil the sliced asparagus and mushrooms and put them on the fish together with the ham, put the green onion and ginger slices on the top, add salt, cooking wine, monosodium glutamate (MSG) and soup, and then put them into a steamer and steam them for 15 minutes;

6. Picking out the green onion and ginger slices can be used.

For more information on steamed crucian carp, see mint.com food library/shiwu/qingzhengjiyu