Raw materials
Article 1 grass carp live weight 6 O0 g, Onions and root, ginger 5 pieces.
1, first processing live grass carp. Cut off the scales and clean, from fish in the back muscles, and internal organs removed, also want to split the fish head and spread to, as is abdominal connected joint fish. The sword upon a few strokes in fish knife, the knife method, called cut peony piece, so that burn easy then.
2, the hot pot with torches, put 50 grams (2) oil, put into spring Onions and ginger piece, was art after the incense, put 15 g (3 money) yellow wine, add water (water to be able to put the fish submerged), put 3 O g (and money) soy sauce, 5 g (1 money) salt. Boil off, put the fish in a, use first each to boil, then switch to medium, and put the fish cooked, but don't overcook it. The trick is: see fins to stand up, prominent eyes, can out, this can guarantee the fresh fish. General said