Cabbage Fermented VegetableWinter Bamboo Shoot and MushroomSteamFresh Grass Carp ingredients:Grass Carp, Cabbage Fermented Vegetable,Winter Bamboo Shoot,Mushroom,Pork Belly, Sesame Oil,Soysauce,Black Pepper,Monosodium Glutamate, Alcohol, Sugar,Ginger,Sugar

How to make Steamed Grass Carp with Cabbage Fermented Vegetable and Bamboo Shoot:

1. Rinse the Cabbage Fermented Vegetable to remove excess salt, then cut it along with Winter Mushroom, Winter Bamboo Shoot, Pork Belly, spring onion, and ginger into thin strips;2. Heat a pan and add oil, then sauté the meat strips until cooked. Add Cabbage Fermented Vegetable strips, Winter Bamboo Shoot strips, and Mushroom strips one by one; add Soysauce, alcohol, Monosodium Glutamate, sugar, and black pepper, stir-fry until well combined, then cover over the fish segments on the plate;3. Pour water into a pot and bring to a boil. Place the dish with the fish in a steamer, steam for six minutes, then drizzle with a little Sesame Oil before serving.Cut the grass carp into 1 cm wide pieces and place them on a plate;

2. Heat a wok with oil, add scallion and ginger threads, then cook the meat slices until done; add pickled cabbage threads, bamboo shoots threads, and mushroom threads one after another, add soy sauce, rice wine, chicken essence, sugar, and pepper powder, stir-fry until cooked, then place over the fish pieces on the plate;

3. Heat water in a pot to boiling, steam the fish on a steamer for six minutes, then remove and drizzle with a little sesame oil before serving.