Cross the back of crucian carp with a knife, and add a proper amount of salt, ginger (crushed), garlic, onion and cooking wine to remove the fishy smell for later use. Put the fish with good taste in the steamer, put the onion and ginger at the bottom, and steam it until it is cooked. Prepare the sauce while steaming the fish, cut the tender stems of the broken ears into granules, cut the leeks and shallots into flowers, chop the red peppers into powder, and then add the steamed fish soy sauce, soy sauce, white sugar and appropriate amount of salt. Finally, pour the prepared sauce on the steamed crucian carp.

Ingredients: 2 crucian carp

Accessories: red pepper, garlic, ginger, coriander, pepper, cooking wine, chives, soy sauce, salt, steamed fish and soy sauce, sugar, broken ears and leeks.

1, prepare the raw materials in advance, and remove the gills and viscera from the crucian carp.

2. Draw a cross knife on the back of the crucian carp with a knife, and add a proper amount of salt, ginger (crushed), garlic, onion, and cooking wine to remove the smell.

3. Put the fish with good taste in the steamer, put it at the bottom with onion and ginger, and steam it to serve.

4. Prepare the sauce while steaming the fish, cut the tender stems of the broken ears into granules, cut the leeks and shallots into flowers, chop the red peppers into powder, and then add the steamed fish soy sauce, soy sauce, white sugar and appropriate amount of salt.

5. Finally, pour the prepared sauce on the steamed crucian carp.

Precautions:

1, pay attention to the heat and time when steaming fish, so as not to make the fish taste bad when it is too old. ?

2, the sauce can be increased or decreased according to personal taste.