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Scallion Oil Fish

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Ingredients: 1 live grass carp (about 750 g). Seasonings: salt, soy sauce, cooking wine, sesame oil, scallion sections, ginger chunks plus shredded ginger, shredded scallion, monosodium glutamate (MSG), and pepper, each in appropriate amounts. Method: 1. Slaughter the grass carp, remove the scales, clean out the innards, and wash it; score the fish on both sides with straight cuts; put the fish in a pot with scallion sections, ginger chunks and water and cook for about 15 minutes until done, then scoop it out and place it on a fish plate. 2. Sprinkle salt, MSG and pepper over the fish, arrange shredded scallion and shredded ginger on top, add cooking wine and soy sauce and marinate briefly. 3. Heat sesame oil in a wok and pour it over the fish.

Ingredients: 1 live grass carp (about 750 g). Seasonings: salt, soy sauce, cooking wine, sesame oil, scallion sections, ginger chunks plus shredded ginger, shredded scallion, monosodium glutamate (MSG), and pepper, each in appropriate amounts.

Method: 1. Slaughter the grass carp, remove the scales, clean out the innards, and wash it; score the fish on both sides with straight cuts; put the fish in a pot with scallion sections, ginger chunks and water and cook for about 15 minutes until done, then scoop it out and place it on a fish plate. 2. Sprinkle salt, MSG and pepper over the fish, arrange shredded scallion and shredded ginger on top, add cooking wine and soy sauce and marinate briefly.

3. Heat sesame oil in a wok and pour it over the fish.

Features: Attractive in appearance and fresh in taste, light and elegant, salty and savory.

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