1. Grass carp, ginger, onion, vinegar, salt, garlic, carrot, soy sauce and cooking wine.

2. Steps: Prepare a grass carp, weighing about two kilograms, cut off the head and tail, cut the fish back into small pieces with the belly constantly, and marinate with salt, cooking wine, vinegar and soy sauce for a while.

3. It's good to soak the vermicelli in advance, spread it on the bottom of the plate, or use tofu skin as a bedding, and then put the marinated fish on the vermicelli.

4. Chop carrots, onion, ginger and garlic, heat the oil in the pot, pour carrots, and the onion, ginger and garlic will be fragrant.

5. Put water in the pot again and bring it to a boil, then put it in a steaming tray. Pour the fragrant onion, ginger and garlic evenly on the fish and steam it in the pot for about 1 minutes.

6. Steamed the fish out of the pan, put in the onion and pour in a little hot sesame oil.