What steamed fish do you have?

Raw materials: carp 1 strip, weighing about 500g, water-borne magnolia tablets 50g, water-borne mushrooms 20g, tomatoes 50g, Chinese cabbage 50g, peanut oil 1 0,000g (75g actually eaten), chicken oil10g, cooking wine 20g, onion. ? [ 1]?

Steps:

1. Scales, gills and internal organs of carp are removed, washed, put on a chopping board, cut the fish with a knife every 1, evenly sprinkle the fish with salt and marinate for a while; Peel onion, wash and cut into oblique sections; Peel ginger and garlic, wash and slice; Slices of Magnolia Officinalis are washed and sliced; Wash the mushrooms and cut off the roots; Pre-cooking tomatoes with boiling water, peeling, removing seeds and cutting into oblique pieces; Wash the cabbage and blanch it with boiling water to break it;

2. Put the pan on the fire, put the oil to 60% to 70% heat, fry the fish in the pan quickly until the fish is stiff and slightly yellow in color, take out the oil control, put it on a plate, add cooking wine, salt, monosodium glutamate, chicken oil and a little fresh soup, evenly add magnolia slices, mushrooms, onion slices, ginger slices and garlic slices, put them in a drawer and put them on a water pot.

3. Put the pot on the fire, then add the Chinese cabbage and tomato pieces, boil them, roll them up, pour the chicken oil and pour them on the fish.

Exercise 2

Ingredients: Carp 1, 2 tablespoons of steamed fish black soybean oil (30ml), 3 teaspoons of salt 1/2 (3g), cooking wine 1 teaspoon (5ml), 3 water-soaked mushrooms, 50g of winter bamboo shoots, 3 shallots, and ginger 10g.

Steps:

1. The scales and internal organs of carp were removed. After the carp is washed, it is tilted 45 degrees with a knife, and several cuts are made on the fish body with a depth of about 2 cm, and each cut is 5 cm apart;

2. Sprinkle salt and cooking wine on the raw back of the fish, wipe it open by hand and marinate for 10 minute. Soak mushrooms and slice them. Wash the winter bamboo shoots and cut them into thin slices for use. Sliced onion and ginger;

3. Spread the onion on the plate, put the fish, put half of the cut mushrooms, bamboo shoots and ginger in the fish incision, and fill the other half in the fish belly;

4, drenched with steamed fish soy sauce, and then cut a little onion ginger and sprinkle on the surface of the fish;

5. Add water to the steamer, add the fish, cover with high fire and steam until steaming, continue steaming for 8 minutes, take out and sprinkle with shredded red pepper. ?

This dish is tender, delicious, refreshing and not greasy, and rich in nutrition. ?