The method is as follows

1. Prepare ingredients: crucian carp, green pepper, shallot, green and red millet, ginger, garlic.

2. Cut the crucian carp with a flower knife, go straight down, and pull the knife a little above the back (the straight knife cannot be cut too long, otherwise the fish will be easily cooked).

3. Stuff the ingredients into the fish belly, marinate for ten minutes and then take out the green onion leaves.

4. Chop green and red spicy millet and set aside.

5. Cut the white scallions into sections, and cut the rest into chopped green onions.

6. Add an appropriate amount of oil to the pot, add minced ginger, minced garlic, spicy millet, and green peppercorns, stir-fry until fragrant, add a little water, and then add an appropriate amount of salt, pepper, and chicken essence.

7. After the water boils, add the crucian carp. After cooking for one minute, turn the fish over and cook for three minutes. Carefully take out the fish, put it on a plate, and pick out the green onions and ginger.

8. After the cooking is completed, turn off the heat, pour the juice onto the fish, and serve.