Grass carp (only the fish belly is taken from the head and tail), a green onion, a little ginger, a little pepper, a little salt, a proper amount of steamed fish, a proper amount of soy sauce, a proper amount of cooking oil, simple time, half an hour, salty and fresh taste, steamed.

Steps of steaming fish belly

1.

Wash and drain the grass fish belly;

2.

Make a few cuts on the thick back of the fish with a knife, evenly spread a little salt on the fish and marinate for 30 minutes;

3.

In the process of pickling fish, the green onions and ginger are shredded, and the finger peppers are cut into rings;

4.

After the fish is salted, spread the shredded ginger and onion and pepper rings;

5.

Boil water in the pot, put the fish in after the water boils, cover the pot and steam for 10 minutes;

6.

After steaming, take out the soup, pour in steamed fish sauce and hot oil.

Tips

1. A knife on the back of the fish can make the fish cooked evenly;

2. When spreading shredded ginger and onion, not only spread it on the fish noodles, but also put some into the stomach, so that the taste will be even;

3. Try to adjust your vitality and fish size when steaming fish;

Don't eat spicy food, but don't put pepper.