1. Fish belly (grass carp).
2. tofu.
3. Pickled peppers and chopped green onions.
4. Cut the fish belly into butterfly slices.
5. The cut fish fillets are marinated with salt, cooking wine, and starch.
6. Cut the tofu into 5 small pieces and put them on the plate.
7. The marinated fish fillets are placed on the surface of the tofu.
8. Spread ginger slices to remove fishy.
9. Spread the pickled peppers on the surface of the fish fillets, put them in a pot of boiling water, and steam them on high heat for 5-6 minutes.
10. When it's time to get out of the pot, pour out the steamed fish water on the plate. The steamed fish water has a fishy smell, and the fish tastes better after it is poured.
11. Sprinkle some chopped green onion, drizzle with steamed fish soy sauce, and finally pour a layer of hot oil to finish.
12. Finished product. The meat is tender and smooth, fragrant and delicious, simple and fast.
Tips:How to cut butterfly slices: just cut two knives, the first knife does not cut the fish skin, the second knife cuts it off again. Opening two pieces of fish is as beautiful as a butterfly.
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