Raw materials: 1 carp, weighing about 500 grams, 50 grams of hydrated yucca slices, 25 grams of hydrated mushrooms, 50 grams of tomatoes, 50 grams of cabbage, 1,000 grams of peanut oil (consumed 75 grams), 10 grams of chicken oil, 25 grams of wine, 15 grams of green onions, 8 grams of ginger, 10 grams of garlic, 2 grams of monosodium glutamate (MSG), 5 grams of salt, and an appropriate amount of fresh broth.

1, steps: the carp scales, gills, viscera, washed and placed on the board, with a knife in the body of the fish every 1 section of a diagonal graver grain, with salt to wipe the fish, marinate for a few moments; green onions peeled, cleaned, cut diagonal section; ginger, garlic peeled, cleaned, sliced; yucca slices cleaned, thinly sliced; mushrooms cleaned, cut off the root; tomatoes scalded in boiling water, peeled, deseeded, cut into diagonal pieces; vegetables cleaned, blanching in boiling water to break. boiling water blanching break.

2, put the pot on the fire, put the oil to six or seven percent hot, the fish will be under the pot speed frying, frying until the fish body hair straighten, color yellow, fish out of the oil control, put to the plate, add wine, salt, monosodium glutamate, chicken oil and a little soup, evenly placed on the yucca slices, mushrooms, scallions, ginger, garlic, drawer, set up in the pot of water, with a high fire, boiling water, full steam (to the water after the bubble juice) 10-15 minutes! Steam until the fish beads protruding, fish meat seeds raw, tender and cooked when removed, pick off the onion, ginger, garlic slices, the steamed fish soup decanting into the pot.

3, set the pot on the fire, and then put the vegetable heart, tomato pieces, boiling, rolling on a roll, dripping chicken oil, poured on the fish body that is completed.