The meat of the grass carp is fragrant and delicious, and the taste of saltiness and sweetness is also very appetizing. When there are many grass carps, it is first necessary to clean them properly. Generally, some soy sauce, ginger, and ground pepper are prepared and placed on the fish for marinating, about 20 minutes, preferably steamed in a pot to remove the fishy smell while also making the meat more chewy.

Rich in scallion flavor, tender fish, fresh and salty, refreshing and tasty.

Materials

Main ingredient: 750 grams of grass carp

Ingredients: 5 grams of scallions, 4 grams of ginger, 25 grams of yellow wine, 75 grams of peanut oil, 3 grams of salt, 3 grams of ground pepper, 2 grams of monosodium glutamate, 15 grams of soy sauce

Method

1. Kill the fish, remove scales, gills, and internal organs, wash with clean water and set aside.

2. Place the fish in a long-shaped bowl, add soy sauce, scallion bundles, ginger slices, cooking wine, salt, monosodium glutamate, and steam over high heat for about 30 minutes. Remove and dish out, remove the scallion bundles and ginger slices, sprinkle with ground pepper, and cover with scallion slices.