1. Wash grass carp, cut it in half, and make an oblique knife edge along a straight line.

2. Slice 5g of ginger onion, and shred10g. Cut 5g onion and ginger into shreds, put them in a bowl and soak them in water.

3. Red pepper is pedicled with fascia, cut into filaments, and coriander is washed and cut into sections.

4. Put the grass carp in a dish, salt 5g, pepper 10g.

5. 20 grams of cooking wine, 5 grams of onion and ginger slices, pickling 10 minute.

6. Add water to the steamer, bring to a boil, and replace the salted fish with a clean plate.

7. Put into the pot, cover the pot, and keep the fire for 10 minutes.

8. Take the fish out of the pot and pick out the onion and ginger slices.

9. Put the soaked shredded onion and ginger on the fish and pour 20 grams of soy sauce.

10. Put 20g salad oil in the pot, and the fire will burn the oil to 70% heat, that is, it will be 70% heat when there is a lot of smoke on the oil surface.

1 1. Take a pot, pour it on the fish, and shred the onion and ginger.

12. finally sprinkle with coriander.