Preparation materials: 2 pieces of crucian carp 500g, 4 pieces of green pepper, 4 pieces of Vitex negundo, 2 pieces of millet pepper, 3 pieces of onion, ginger 1 piece, garlic 1 piece, 2 tablespoons of cooking wine, light soy sauce 1 spoon, 2 pieces of perilla leaves, 13 spices, pepper and chicken essence.

Production steps:

1, prepare seasoning.

2. Wash the crucian carp after stabbing, cut several knives on the back of the fish, and marinate with a little salt and cooking wine 15 minutes for later use.

3. Put shredded ginger and onion on the fish.

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

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

6. Pour the fried juice on the fish.