Cooking Steps

1. 

   Step1:1. The crucian carp calls for the supermarket to kill and clean. The gills should be buttoned clean. If there is a black film on the belly of the fish, it must be shaved clean. Both of these two things have a great fishy smell, which affects the taste of the vegetables. 2. Take the crucian carp home. Rinse it clean. Add salt (add more points. Two tablespoons. Don't worry about salt), white wine, and even. 5 minutes. Rinse it clean with water. Wash it several times more until the fish feels less slippery. Drain the water for standby. This step is mainly to remove the fishy smell of mud. There will be some mucus on the surface of yard salt and fish after drinking. After washing, the fishy smell will be basically gone. 3. Dip the fish with kitchen paper to dry the water. Cut a flower knife evenly along the back of the fish. Add ginger and scallion (try to squeeze out the ginger and scallion juice better), salt, flower wine (or rice wine and cooking wine). Taste evenly. Let stand for 15 minutes.

2. 

   Step2:4. Add water to the steamer. Remove the ginger and scallion from the fish. Pour in the remaining juice. Coat the fish with olive oil or salad oil. After steaming, put the fish on a plate (put two chopsticks on the bottom to make sure that the fish is evenly heated). Cover the pot and steam for 56 minutes (about 4-5 Liang for fish). Turn off the fire. Don't uncover the plate. Simmer for 3 minutes. Remove the crucian carp. Put a clean plate on it.

3. 

   Step3:5. Prepare seasoning when steaming fish. Add 1.5 tbsp of raw soy sauce, 0.8 tbsp of vinegar, 0.5 tbsp of sugar, 5g of chicken essence, 5g of monosodium glutamate, a little salt, 1tbsp of ginger and garlic water, 5g of oyster sauce, 10g of spicy sauce, 0.5 tbsp of rattan pepper oil, 1tbsp of red oil, and a proper amount of cold boiled water to the sauce. Add 15g of red millet spicy, 15g of green millet spicy, 10g of green onion, 80g of leek foam, and let stand for 5 minutes.

4. 

   Step4:6. When the fish is hot, spoon the prepared juice evenly on the fish with a spoon. When the fish is a little cold, you can eat it.