1, ingredients: 1000 grams of grass carp, 30 grams of green pepper, onion (white skin) 100 grams, 20 grams of rice wine, 10 grams of green onion, 8 grams of ginger, 10 grams of soy sauce, 20 grams of sugar, 15 grams of vinegar, 2 grams of salt, 2 grams of sesame oil, 10 grams of starch (corn), 20 grams of vegetable oil.

2, onion peeled, washed, diced; garlic peeled, both minced.

3. Heat 1 tablespoon of oil in a pan, add minced garlic and diced onion, then add other ingredients and cook for about 2 minutes.

4, carrots peeled and washed, cut into julienne strips; green onions washed, cut into julienne strips; ginger washed, cut into julienne strips; green peas, washed, blanch in boiling water, pick up and drain.

5, flatfish scales and viscera cleaned, fish body on both sides of several cuts, sprinkled with ginger, moved into the steamer to steam.

6. Take one-third of the original sweet and sour sauce and pour it over the steamed fish, sprinkle with green onions, carrots and green beans.