<h2 class="dish-title">
</h2>
Green tea: enhance immunity, delay aging, antioxidant ginger: reduce reverse vomiting, reduce phlegm and cough, disperse cold and dissolve red pepper: warm
< h3 class="dish-title" > ingredients</h3>
Live crucian carp one
Green tea 10 g
scallions
ginger
Red peppers
Steamed fish soy sauce
oyster sauce
< h1 class="dish-title" > steamed tea crucian carp</h1>
1. Wash the live crucian carp after descaling, intestines and gills
2. Slice the green onion and ginger
3. Put the green tea into the tea cup and brew it, filter out the tea soup
4. Add salt and cooking wine to the tea soup and soak in crucian carp for 10 minutes
5. Spread the green onion and ginger slices on the bottom of the plate
6. Put crucian carp on top
7. Place the brewed tea leaves in the belly of the crucian carp
8. Steam in a pot, about 10 minutes out of the pot, pour out the steamed soup
9. Sprinkle the fish with shredded shallots and red peppers
10. Put a little oil in the pot, heat it up and add steamed fish sauce and oyster sauce to heat it up, get off the heat and drizzle on the fish