Steamed Red Pocket Carp

Steamed Red Pocket Carp

　　Main and supplementary ingredients — 2 live Red Pocket Carp, 25g soaked shiitake mushrooms, 5g refined salt, 20g cooking wine, 25g cooked lard, 10g ginger slices, 15g scallion whites.

Cooking method:

1. Scale and clean the carp, remove gills and internal organs, rinse and drain. Make diagonal slashes on both sides of the fish, place in a bowl, sprinkle with refined salt and cooking wine, rub evenly over the fish, and marinate briefly.

2. Place the marinated fish on a plate, arrange the mushrooms on top, spoon in the cooked lard, add scallion whites and ginger slices (lightly smashed), then steam in a steamer over high heat for 15 minutes until the fish eyes bulge, indicating it is cooked. Remove from the steamer and discard the scallion whites and ginger slices before serving.