Specific practices:

1. Wash the crucian carp first and sprinkle a thin layer of powder on it.

2. Then fry in hot oil until golden brown on both sides.

3. Then cut onions and ginger and garlic.

4. Use cooking wine, soy sauce, white vinegar, salt and sugar to make juice for later use.

5. Spread the onion, ginger and garlic on the bottom of the pressure cooker.

6. Add the fried crucian carp.

7. Pour in the prepared juice and add water to the crucian carp.

8. Finally, cover the pot and steam for 20 minutes. At this time, the soup just dried up.

Cooking skills:

1, crucian carp must remove the black film from the fish's internal organs and stomach, so that the fish tastes delicious.

2. Spread the onion on the bottom of the pot so that the fish and the pot are not in direct contact. When heated, the onion fragrance will penetrate into the fish body, and the skin of the fish body is intact and does not stick to the pot.