1. Wash the carp, scrape off the black membrane in the abdomen, and cut into large pieces with a knife;
2. Steamed ham and sliced pork belly;
3. Pour oil in the pot, add the seasoning and the sliced fish in turn, and finally add water;
4. Cover the pot and start the [Broiled Fish] function;
5. After the cooking is over, gently lift the fish out with a fish spatula and drizzle with the soup.
Tips:1. Put the seasoning under the fish to prevent the skin from sticking to the pan;
2. Use the ham after it is steamed thoroughly;
3. If the fish is not big, you can also make the whole fish.
