Sogou Encyclopedia Steamed Grass Carp 2893 Playback 02:40 How to make steamed grass carp Steamed grass carp Difficulty to make Common Main ingredients Aquatic products Main techniques Steaming time Required for light taste 20 minutes Chinese name Steamed grass carp Preferred recipes Recipe information Ingredients grass carp: 1 auxiliary ingredients Steamed fish with soy sauce

Oil: Appropriate amount White wine: Appropriate amount Salt: Appropriate amount Shredded green onions: Appropriate amount Green onions: 2 sections Oranges: 1 more steps 1. Peel the oranges, soak the orange peels in water for 5 minutes to soak away the bitter taste of the orange peels.

Clean the grass carp and make a cross cut on the front to absorb the flavor quickly and steam it early.

Make a pattern on the reverse side so it won't be easily broken by steaming.

2. Rub salt into the belly of the fish.

Spread white wine on the surface of the fish. The wine will take away the fishy smell when steaming.

Put two pieces of green onion in the belly of the fish to remove the fishy smell and prevent the fish from deforming during steaming.

3. At this time, the orange peel is soaked, and a few pieces of orange peel are placed in the belly of the fish.

Place a few slices of orange peel on the place where you cut the flower knife.

Put the fish on a plate, steam in the pot over high heat for 5 minutes, then turn off the heat and simmer for 3 minutes.

4. Remove the steamed fish from the pot and pour off the juice inside.

Sprinkle with shredded green and red peppers and green onions.

Pour an appropriate amount of hot oil on the surface of the green and red pepper shreds and green onion shreds, so that the flavor of the chopped green onion will come out.

Pour an appropriate amount of steamed fish soy sauce to taste, and you're ready to use chopsticks.