Ingredients: 500g grass carp, 15g green onions, 10g red pepper, 10g coriander, 5g salt, 20g cooking wine, 10g pepper, 20g soy sauce

Method:

1. Wash the grass carp, cut it in half in the middle, and make a diagonal cut along the strips.

2. Slice 5 grams each of onion and ginger, and shred 10 grams; put 5 grams each of chopped onion and ginger into a bowl and soak in water.

3. Remove the stems and fascia of the red pepper, cut into thin strips, wash and cut the coriander into sections.

4. Put the grass carp into a plate, marinate with 5 grams of salt, 10 grams of pepper, 20 grams of cooking wine, 5 grams of onion and ginger slices each, and marinate for 10 minutes.

5. Add water to the steamer, bring to a boil over high heat, put the marinated fish into a clean plate, put it into the pot, cover the pot, and steam over medium heat for 10 minutes.

6. Take the fish out of the pot and pick out the green onion and ginger slices; place the soaked green onion and ginger shreds on top of the fish and pour 20 grams of soy sauce.

7. Put 20 grams of salad oil in the pot, heat the oil to 70% heat over high heat (that is, when the oil surface has a large amount of smoke rising, it is 70% heat), remove from the pot and add shredded green onion and ginger. on the fish.

8. Finally, sprinkle with coriander and red pepper shreds.