Steamed grass carp(qing zheng feng cao yu )

Steamed grass carp

Introduction:

"The grass carp sealed with salt and pepper a few weeks ago should be ready to eat now. Yesterday, I cut a big grass carp into several small pieces. Today, I steamed a piece. Because it was bound with cloth, the fish is very strong, fragrant and delicious. "

Production steps:

Materials required:

Seal grass carp: 350g

Oil: right amount

Sugar: right amount

Cooking wine: moderate

Fresh: moderate

Ginger: right amount

Garlic: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Feng Cao Yu