Materials?

Carp: 1 piece

Vegetable oil: a little

Onion: 1 root

Ginger: 1 piece

Salt: 1 tsp

Cooking wine: 2 tablespoons?

Rock sugar: a little?

Steamed fish and soy sauce: 3 tablespoons (how much to put according to personal preference)

Steamed carp?

Cut the onion into slices or small pieces first? Slice the ginger, wash the carp with clear water, and then cut the fish (the shape of the fish can be placed as you like). Put it in a basin, cook wine, 2 teaspoons of salt, rock sugar, onion and ginger, and put it in the basin to marinate the carp for half an hour.

Then put the fish on a plate, put a piece of ginger on each piece of fish, steam it for 6 minutes, and take it out quickly (when steaming the fish for 6 minutes, cut the remaining ginger into filaments and onion into filaments for later use). Control the excess water in the steamed fish plate and take the ginger away.

2 tablespoons of soy sauce is scattered on the freshly steamed fish. Put shredded onion and ginger on the fish. Turn off the fire when the oil is cold and hot, and pour the oil on the steamed carp!