Steamed carp

1

Wash the freshly processed live fish and cut it with a straight knife on both sides. Due to the limited space in the pot, I cut off all the fish tails and fins. Marinate the fish with appropriate amount of salt and white wine for fifteen minutes.

2

Process the shallots and cut them into small pieces, slice part of the ginger, and part of the ginger into thin threads for later use. Put some shredded green onions and ginger slices in the marinated fish belly, and pad shredded green onions and a few slices of ginger under the fish plate.

3

Pour clear water into the pot. After the water boils, put the fish in and start steaming. After two minutes, take out the fish plate and pour out the fishy water that seeps out from the plate. Then put the remaining shredded ginger and shredded green onion on the fish, and point a little soy sauce on the plate.

4

Continue to steam the fish plate, steam for ten minutes, turn off the heat, without opening the lid, steam for seven or eight minutes, open the lid and take out. OK, eat!

Scallion and ginger are indispensable; otherwise, the fishy smell is hard to remove. The fish I steam feels infused with the fresh aroma of scallion and ginger. Pour off the liquid that seeps out after steaming for two minutes, as this also helps to remove the odor. Just add a little soy sauce to the plate. Dip the fish in the sauce at the bottom when eating; pouring it over the fish will greatly detract from the dish's appearance. Master the balance between active steaming and residual heat steaming, and the fish will be cooked through and tender.