Cooking Instructions
- 1
Wash and drain grass carp belly then smear rice wine over the fish, add salt and pepper
- 2
Cut in to small pieces salted vegetable and preserved olives
- 3
Cut in slices ginger and spring onion
- 4
Place the preserved olives, ginger and salted vegetable on the fish
- 5
Steamed about 12 to 15 minutes
- 6
If done, add spring onion on top. heat some oil and pour on the spring onion
- 7
Pour a little bit of soy sauce
- 8
Noted : please wash the salted vegetable cleanly so can get rid of the salty taste
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