Ingredients | 材料：1 pc (700g) grass carp | 鲩鱼 1块（700克）, 30g dried tangerine peel | 陈皮 30克 , 50g preserved turnip | 大头菜 50克, 20g shredded ginger | 姜丝 20克, 2 tbsp Shaoxing wine | 绍兴酒 2汤匙, Some shredded spring onion | 葱丝 少许, Some coriander | 芫荽 少许, 4 cloves garlic, flattened | 蒜头（拍扁）4瓣
Seasonings A | 调味料 A：2 tbsp light soy sauce | 生抽 2汤匙, 1/2 tbsp oyster sauce | 蚝油 1/2汤匙, 1 tsp sugar | 糖 1茶匙, 1/4 tsp salt | 盐 1/4茶匙, 1/2 tsp MSG | 味精 1/2茶匙, 300ml stock / water| 上汤／水 300毫升
Seasonings B | 调味料 B：2 tbsp Shaoxing wine | 绍兴酒 2汤匙, Some pepper | 胡椒粉 少许
Method | 做法：
1. Soak dried tangerine peel until softened. Remove the white pith and cut into shreds. Cut preserved turnip into shreds, and soak in water for 5 minutes. Remove and squeeze dry.
陈皮浸软，刮去白膜后切丝。大头菜切幼，浸水5分钟后挤干。
2. Clean and gut grass carp, then rinse. Pat dry and rub evenly with Seasonings B, marinate for 15 minutes. Place the fish onto a steaming plate.
鲩鱼去内脏，洗净后抹干，均匀抹上调味料B，腌15 分钟，然后放入蒸碟中。
3. Heat up 2 tbsp of oil in a wok, stir-fry half of the garlic until fragrant. Remove garlic, add preserved turnip and stir-fry briefly. Add Seasonings A and bring to a boil.
锅中烧热2汤匙油，爆香半份蒜头。取出蒜头，加入大头 菜炒片刻，然后加入调味料A煮滚。
4. Pour the sauce from Method 3 onto the fish, top with dried tangerine peel and shredded ginger. Steam over high heat for 15 minutes until cooked. Remove and drizzle Shaoxing wine over.
将做法3的酱汁淋在鱼身上，排入陈皮和姜丝，以大 火蒸15分钟至熟。取出后淋入绍兴酒。
5. Heat up 3 tbsp of oil, stir-fry the rest of the garlic until golden brown. Remove garlic and pour the hot oil over the steamed fish. Sprinkle the top with shredded spring onion and coriander.
锅中烧热3汤匙油，加入其余蒜头，爆炒至金黄色。取出 蒜头，将热油淋在鱼身上，撒上葱丝和芫荽即可。
食谱可从各大众书局购买。
原食谱来自
