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Taste: salty. Technology: Steamed flat fish. Ingredients: 750g silver carp.

Accessories: 50 grams of ham sausage, 20 grams of fresh mushrooms and 25 grams of coriander.

Seasoning: green onion 10g, ginger 5g, salt 9g, lard 10g (refined), vegetable oil 75g, yellow wine 0g, monosodium glutamate 3g, starch (pea) 15g and pepper 0g.

Teach you how to cook steamed flat fish, how to cook steamed flat fish.

1. Mushrooms are pedicled, washed and sliced; Wash ginger and cut ginger slices; Starch is mixed with water to make wet starch about 30 grams; Put raw onions on a long plate; Then spread the flat fish (silver carp) evenly inside and outside the fish with 5 grams of refined salt, put it in a plate and put it on the raw onion surface; 1 Spread the sliced mushrooms on the flat fish, then put the sliced ham, and put ginger flowers (like unicorn) on the sliced ham until it is paved, then pour lard, steam in a cage, remove the original juice, discard the raw onions and put them on another 1 plate.

2. Put 60 grams of oil in the wok. When the oil is heated to a high temperature and splashes on the fish, put the wok back on the stove, pour Shao wine, inject 300 ml of soup, season with 4 g of essence and monosodium glutamate, thicken with wet starch, add pepper and 15 g of tail oil, mix well, pour it on the fish, and put coriander on the fish tail to serve.

Tips for making steamed flat fish: Silver carp is also called flat fish.