Ingredients: 200g of crucian carp, 40g of millet pepper, 40g of sea pepper from Erjing, 5g of houttuynia cordata root, 3g of shallots, 5g of coriander 1 piece, 2g of ginger1piece, 2g of garlic with one head, 60g of soy sauce, 50g of vinegar and granulated sugar1piece.

Tools: Bowl, cutting board, knife, pot.

1, ginger millet pepper, sea pepper of Erjing, houttuynia cordata root, shallot, coriander, ginger and garlic are prepared, diced and set aside.

2. Add soy sauce, soy sauce, vinegar, sugar and warm water, mix well, let stand and set aside.

3. Deal with the crucian carp, cut three small cuts on both sides of the fish, and put ginger slices and scallions in the belly, above and below the fish.

4. Boil the water from the pot. After the water boils, put the fish in the pot and steam for about 7 minutes.

5. Let the fish cool after taking out of the pot, and add the juice after 3-6 minutes.