The common practice of steaming crucian carp steamed crucian carp is a traditional dish of Han nationality in Sichuan, which belongs to Sichuan cuisine. The menu has malnutrition conditioning function, and the dishes are salty and fresh. It is said that one year, when Mr. Yu Youren, a veteran of the Kuomintang, visited the Shanghai Chenghuang Temple, he went to Dexing Pavilion, a famous restaurant nearby, for dinner. Because Yu Youren is from Shaanxi, he doesn't like sweets, so the cook steamed the fish.

Composition:

Ingredients: 500g crucian carp.

Accessories: oil, salt, cooking wine, pepper, steamed fish and soy sauce, onion, ginger, green pepper and red pepper.

Exercise:

1. Material: a crucian carp

2. Accessories; Shred green pepper, red pepper, onion and ginger.

3. Wash the crucian carp and remove the scales and internal organs. Cut a knife on the fish.

4. The reverse side is also cut into a knife on the fish.

5. Rub salt, cooking wine and pepper on the fish for a few minutes.

6. Put the fish in a plate, pour in the steamed fish soy sauce, and add shredded ginger and shredded onion.

7. Steam in a steamer for 10 minute.

8. Put oil in the pot and heat the oil.

9. Put shredded green pepper, shredded red pepper, shredded onion and shredded ginger on the fish, and pour hot oil on the fish.