The secret of the home version of roasted carp without earthy smell is simple, and you can't stop chopsticks after eating a bite

The steamed carp we are going to share today has a rich flavor in the soup, and the carp is fragrant and delicious

Ingredients: 1 carp, a few shallots, a few cloves of garlic, a piece of ginger, 2 millet peppers, and an appropriate amount of Sichuan pepper

Step 1: Scrape off the scales of the carp, remove the internal organs, and then cut the fish in half and cut it into small pieces.

Step 2: Chop the green onion, chili pepper, garlic and ginger and put it on a cutting board for later use.

Step 3: Sprinkle ginger on top of the fish, pour cooking wine, and marinate for about 10 minutes.

Step 4: After marinating, put it in a pot and steam it for 8 minutes on high heat.

Step 5, boil the wok, add cooking oil, high heat, after the oil is hot, add pepper, chili, garlic, ginger and stir-fry, stir-fry until fragrant, add light soy sauce, a little salt, stir-fry evenly and turn off the heat.

Step 6: Pour hot oil over the fish, sprinkle with an appropriate amount of chopped shallots, and you're done.

Tips:

(1) After the fish is cut, be sure to add ginger and cooking wine to marinate for 10 minutes, which can remove the fishy smell of the fish and facilitate the fish to quickly absorb the flavor when steaming.

(2) The steaming time of the fish is only 8 minutes, and if the time is too long, the fish will not be tender, and it will feel like firewood when eaten.