Preparation materials: 500g of 2 crucian carp, 4 green peppers, 4 Vitex negundo, 2 millet peppers, 3 shallots, 1 slice of ginger, 1 slice of garlic, 2 tablespoons of cooking wine, 1 spoon of soy sauce, 2 slices of perilla leaves, 13 kinds of spices, pepper and chicken.

Production steps:

1, prepare seasoning.

2. Wash the crucian carp after removing the thorns, cut a few knives on the back of the fish, and marinate with a little salt and cooking wine 15 minutes.

3. Put shredded ginger and onion on the fish.

4. Boil the water in the steamer, steam the fish for 10 minutes and take it out for later use.

5. Heat hot oil in a hot pot, add pepper, onion, ginger and garlic until fragrant, add three kinds of peppers and perilla to stir fry, and add soy sauce, salt, thirteen spices and chicken essence.

6. Pour the fried juice on the fish.