Main Ingredients

crucian carp

One piece

Accessories

Hot millet

Appropriate amount

Two vitex sticks

One stick

Onion

Four sticks

Ginger

Appropriate amount

Garlic

Appropriate amount

Pepper

Appropriate amount

Cilantro

Appropriate amount< /p>

Vegetable oil

Appropriate amount

Light soy sauce

2 tablespoons

Cooking wine

2 bottles Cover

MSG

Adequate amount

Salt

Adequate amount

Steps

1. Take a photo of a group. This fish is a native crucian carp caught by my husband. The meat is very tight. The feed fish on the market will taste looser. I still recommend getting a native crucian carp.

2. Put the crucian carp on your back first Make a few cuts like I did, and make cuts on both sides. This is to marinate it later to absorb the flavor

3. The amount of salt is appropriate. You can estimate the amount of salt. My crucian carp is relatively large, so I put more. A little bit, but don’t put it too salty, because it will be salty when you dip it in the sauce later. Apply it evenly on the fish

4. Apply a little bit of MSG on the crucian carp as before

< p>5. Cover the two bottles of cooking wine and apply it evenly on the fish

6. Cut the green onion into white, and then roughly shred it. Like this, you should actually use green onions, but I forgot to buy green onions. , so I used shallots instead, cut them into pieces and stuff them into the fish’s belly

7. Use a few peppercorns and stuff them into the fish’s belly

8. Stuff the fish into slices of garlic< /p>

9. Stuff the fish with sliced ??ginger. I cut a few slices and stuff them at the knife edge of the fish. You don’t have to do this. Just put it away and leave it alone. Let it marinate for 2 hours, or longer< /p>

10. Some coriander, cut off the coriander stalks

11. Chop the coriander stalks, leave the coriander leaves, chop them slightly, it will be better for garnishing later, some Sichuan peppercorns, cut some chives

12. Chop spicy millet. This one is spicier. It depends on whether you can eat spicy food. If you can, you can eat more. I am a Sichuan girl, so I used so much, and it is already very spicy. , and then cut the two wattle sticks like this

13. Now we are going to make the juice. First take out a small bowl and pour in two tablespoons of light soy sauce

14. I This is a bit too much, put some MSG in it

15. After two to three hours, take out the fish and put it on the steamer to steam for fifteen minutes. Once steamed, place it on a plate

16. When steaming the fish, we sit on the wok and put oil in the pot

17. When the oil is 80% hot, add the peppercorns,

18. Cut it Pour the pepper into the pot and stir-fry

19. Pour the prepared light soy sauce into the pot, pour the chives and coriander stems into the pot, then pour some boiling water to blend, stir-fry and then turn off the Pour the fire on the fish

20. After pouring the fire, garnish the fish with coriander leaves. That's it. It's a beautiful dish!