[steamed fish brisket]

Steamed fish is my favorite way to make fish. I often eat all kinds of steamed fish. It is convenient to make a map at home. When I go out to find food, I can best see the freshness of the ingredients. I usually eat sea fish in steamed food. I have eaten bass and mandarin fish in fresh water. Luoshengtang's blog saw that he steamed Grasscarp belly, and his blog also mentioned that "Cantonese steamed fish are generally high-grade, but the cheap Grasscarp can be included in Guangdong steamed fish,,", which made me curious. After trying, I learned that the steamed Grasscarp meat is very tender, and does not have the earthy smell of fresh water fish fed in ponds, although it is relatively common for steamed fish, Grasscarp has a little more spines, but the belly is also good. It is really good and cheap. Moreover, the head and tail will not be wasted. It also makes a health preserving soup.

Main Ingredients

• Grass carp (remove the head and tail, and only take the fish belly) One

Auxiliary Ingredients

• Zhitian Pepper few
• ginger few
• green Chinese onion few

1. draw a knife on the back of the fish to make the fish cooked evenly;2. when laying shredded ginger and scallion, not only on the fish surface, but also in the stomach, the taste will be more uniform;3. try to adjust the size of the fish and its vitality during the time of steaming the fish;4. if you don't eat spicy food, you don't put pepper.