2. Practice: Cut ginger, onion and garlic into fine powder; Remove viscera, gills and scales from crucian carp and wash them. Tip: You can leave fish bubbles and eggs. Next, put the washed crucian carp in an iron basin or a porcelain basin, sprinkle the auxiliary materials on the fish, and pour in a spoonful of cooking oil (rapeseed oil is the best) and 1/3 teaspoons of salt. Then pour in half a spoonful of soy sauce, a few drops of sesame oil and a small piece of red pepper. If you want to taste more delicious, you can cut some meat foam and put it together. Then add 1/4 tablespoons of oyster sauce and add a few drops of vinegar. Then pour in a spoonful of Chili sauce. If you give it to children, you can change the Chili sauce into lobster sauce. Finally, after all the materials and accessories are put away, add about 40ML of warm water, stir it a little, and steam it in a multifunctional rice cooker or pressure cooker. Generally 15-20 minutes can be completed. Do not eat it immediately after taking it out. Spoon the soup onto the fish and stir it briefly.