1, killing fish: knock out the bought crucian carp, scrape off the scales, dig off the gills, break the belly of the fish, remove the internal organs and wash the black film inside the belly. Maybe you can also buy the killed fish directly in the vegetable market.
2. Put knives on both sides of crucian carp, which is convenient to taste and remove fishy smell.
3. Add ginger slices, onion leaves and cooking wine to crucian carp, evenly smear the fish with ginger and onion, then put ginger and onion into the belly of the fish and set aside for pickling 10- 15 minutes.
4. Prepare shredded onion and millet pepper.
5. Boil water in the pot, put a steamer on it, take out the onion and ginger in the belly of the crucian carp, put the fish on it, put a few shallots on the crucian carp after the water boils, cover the pot, and steam for 8- 10 minutes.
6. After the crucian carp is steamed, turn off the fire, take out the crucian carp, and put in shredded onion and millet spicy rings.
7, put a small amount of oil in the pot to heat, add the onion, and burst into the onion. Pour this oil on the fish. Or directly drizzle with steamed fish and soy sauce.