Steamed Carp
by Food editor
Favorite
Difficulty
Easy
Time
30m
Serving
2
no
1. Scallion, ginger, scallion, ginger slices, set aside, red pepper shreds
2. Carp to remove the scales and internal organs with an oblique knife
3. Insulate water, add green onion, ginger slices, white sugar, cooking wine, steam for 20 minutes on high heat
4. Boiling oil
5. Add green onion, ginger, red pepper, light soy sauce, and pour in boiling oil
