Ingredients: 1 crucian carp, 1 small piece of ginger, 2 green onions, 1 small piece of red pepper.

Accessories: appropriate amount of salt, 1 spoon of light soy sauce.

The steps for making stewed crucian carp are as follows:

1. One crucian carp.

2. Remove the scales and gills of the crucian carp, cut open the belly with scissors, and remove the internal organs. Note that the black membrane on the abdominal wall must be removed.

3. Wash the crucian carp, drain the water, and cut off the tail of the fish with three slashes on both sides.

4. Place the processed crucian carp on a plate. Sprinkle a little fine salt on both sides and a little in the belly. Not too much. You also need to pour light soy sauce afterwards, which will be too salty.

5. Peel a small piece of ginger, wash it and slice it into slices.

6. Stuff a few pieces of ginger into the belly of the fish, and stuff a piece of ginger into each of the diagonal knives.

7. Pour an appropriate amount of water into the large pot, put on the steaming rack, and bring to a boil over high heat.

8. After the water boils, add the fish, cover the pot, and steam over high heat for seven or eight minutes.

9. When steaming the fish, prepare a little green onion and a small section of red pepper, shred into strips.

10. When steaming for about 8 minutes, sprinkle with green onions, red pepper shreds, and a spoonful of light soy sauce. Be quick. Cover the pot and steam for another minute. Turn off the heat.

11. The fish is steamed and ready to eat.