Fresh crucian carp 1 (about 250 grams), sand nuts, monosodium glutamate 3 grams each, 6 grams of ginger, green onion 1, 20 grams of peanut oil, cooking wine, a little starch.

Production:

1, the crucian carp scales, gills, open the belly to remove the viscera, wash with water, drain the water, to be used.

2, the onion peeled, cleaned, cut into segments; ginger peeled, cleaned, cut into julienne; sand nuts cleaned, drained, research into the end.

3, the peanut oil, salt and sand nuts into the fish belly, with starch to seal the knife, the green onion segments, shredded ginger spread on the fish, put cooking wine, monosodium glutamate, with a bowl to cover tightly, steamed over water into.

Features:

The fish is tender.