Cooking Steps

1. 

   Step1:Clean the carp. Coat the fish belly with Huadiao wine. Put in ginger slices, scallion shreds and water, boil them and steam for 810 minute

2. 

   Step2:Steamed fish in the process of fish sauce. 1 tablespoon of raw soy sauce (usually soup); 4 tablespoons of steamed fish and soy sauce; 1 / 5 of old soy sauce; 1 tablespoon of very fresh taste; a little of monosodium glutamate and chicken essence respectively; 1 tablespoon of sugar; ginger, scallion, pepper and carrot pieces in the pot for 45 minutes.

3. 

   Step3:After the fish is steamed, remove the contents of the fish belly. Clean the plate. Pour in the fish juice. Spread the fish body with shredded green onion and ginger. Heat the pot with vegetable oil and pour it into the fish body.