[Ingredients] Grass carp 1 only 500g. We usually choose grass carp, and the raw and cooked temperature of fish is too light and too heavy to master.

[Ingredients] Ginger, onion, mushroom powder, meat.

[Seasoning] Soy sauce, sesame oil, salt, lard and white wine are all suitable.

[Practice] Deal with the fish first. Wash the killed fish and cut the fishbone from the abdomen with a knife, which can prevent the fish from being deformed due to the contraction of the fish bones after steaming. Spread lard evenly on both sides of the fish and dip it in a little white wine.

2. Mix a little meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the belly of the fish, which will not only make the fish taste fresher, but also make the steamed fish look full. 3. Take a large piece of ginger and onion, cut it into slender filaments with uniform length and spread it on a fish plate. After the fish is put into the plate, sprinkle some shredded onion and ginger on the fish. When it is ripe, it is both beautiful and delicious.

4. Heat is the key to steaming fish. Like many steamed vegetables, you must boil the water in the pot, then put the fish in the pot, steam for 6 to 7 minutes and turn off the heat immediately.

5. After steaming for 5 to 8 minutes, take out the pot and pour the prepared soy sauce, vinegar and a little clear oil on the fish.

Purple Charm Nightmare Restaurant has a team of teachers with senior chefs, senior technicians and national grandmasters as the backbone. I warmly remind you that the so-called virtual steaming means that after turning off the fire, don't open the lid and steam for a while with the remaining temperature in the pot.

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