Cooking Steps

1. 

   Step1:Clean the carp. Draw out the lin

2. 

   Step2:Marinate with salt, pepper and rice wine for 20 minute

3. 

   Step3:Fish body flower blade. Put ginger into the blade. Wash and cut scallion. Put it into the belly of fish. Dish.

4. 

   Step4:Boil the steamer. Put the carp and the plate together on the cage drawer and steam for 10 minutes. Turn off the heat. Steam for 5 minutes without opening the cover. Sprinkle with shredded onion and steamed fish and soy sauce. Steam for another 5 minutes.

5. 

   Step5:Heat the corn oil in the frying spoon. Fry the pepper. Take out the pepper. Pour the hot oil on the fish

6. 

   Step6:Tips 1. It's better to choose about 750g steamed river fish. It's easy to taste. 2. Salting is the key to deodorization. First dry the fish and put the seasoning for salting. 3. The flower knife on the fish can help the flavor of the seasoning penetrate into the fish. 4. The key to the freshness and tenderness of fish is virtual steaming. The so-called virtual steaming is that when the set steaming time is up, do not open the pot cover first. Use the residual heat to steam for 5 minutes and then open it. Add other seasonings and finally taste. 5. Onion and ginger can remove fishy smell and improve freshness. The last step is to pour in hot oil to enhance fragrance and color.