How to cook steamed carp?

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. Slice onion and ginger.

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

4. drizzle with steamed fish sauce, then cut a little onion and shredded ginger and sprinkle on the surface of the fish.

5. Add water to the steamer, add the fish, cover the lid and steam over high heat until steaming, and continue steaming for 8 minutes.

6. Take out and sprinkle with shredded red pepper.