1, main ingredients: two crucian carp; Accessories: onion, ginger and garlic, a little millet, three leeks, three grams of salt, fifteen grams of cooking wine, three grams of pepper, one gram of sugar, three grams of extremely fresh flavor, two grams of aged vinegar, a little pepper oil and two grams of sesame oil.

2. First, choose a crucian carp that is neither too big nor too small. After washing it, gently draw a flower knife on both sides of the crucian carp and put it in the plate for later use.

3. Put the cut crucian carp into the pot, add appropriate amount of salt, ginger, green onions, cooking wine and pepper for a while. After that, the onion juice is crushed and evenly applied to the crucian carp.

4. Finally, put the green onions and ginger slices into the fish belly.

5. Cut the shallots in half and cut them into chopped green onion. Part of the ginger is sliced, and part of the garlic is chopped in Jiang Mo. Cut the scallion into sections, cut the millet into rings, chop it into pieces, cut the leek into pieces, and put all the ingredients into a plate.

6. At the bottom of the plate, put a few onion segments and put the pickled crucian carp into the plate. Boil water in the pot, put it in the pot and steam for 8 minutes.

7. Take a bowl, add chopped millet, Jiang Mo, minced garlic, leek, a proper amount of delicious, sugar, aged vinegar and salt, and mix well, then add pepper oil and sesame oil.

8, steamed crucian carp to remove excess water, take out the ingredients in the fish belly, pour the sauce on the crucian carp, and finally pour hot oil.