Ingredients: a foot-long crucian carp, 8 millet peppers, 20 coriander, a handful of ginger and garlic, salt, soy sauce, vinegar, sugar and rattan pepper oil. A little practice: wash and chop all the millet pepper, coriander, ginger and garlic, and add salt, soy sauce, vinegar, sugar and rattan pepper oil for later use. Put the scallion and ginger slices in white water, boil them, add the crucian carp, boil them again, then turn off the fire and let them cool themselves. Take out the crucian carp, put it on a plate, pour it with the seasoning prepared in front, and serve it with a thick layer. Well, it's crisp and sweet, refreshing and spicy, and delicious on earth! Meow! At the dinner party with cold crucian carp, I always keep silent and try to eat eight crucian carp by myself. Friends know my preferences and usually order two, otherwise there will be nothing to eat. While eating, words such as luxury and erosion, fatness and sweetness come to mind. After eating, I patted my stomach with a smile and thought happily: luxury and erosion are really comfortable! Fat, sweet and delicious! Students come to eat cold crucian carp, which is simple, nutritious, invigorating spleen and appetizing, and prolonging life. . . . Not expensive yet. . . . Hee hee, I hope the landlord will add more essence. .