Clean the crucian carp, remove the black film from the belly of the fish, and cut a knife at the head and tail to extract the white tendons; Rub a little salt inside and outside the fish and marinate for a while; Wash ginger, peel and shred, and wash red pepper and shred; Put a little shredded ginger into the belly of the fish, and put the rest on the fish evenly with shredded red pepper; Put it into the steaming oven and select the pure steaming function, and steam at 105 for 15 minutes; Wash the shallots when steaming the fish, and shred the scallions and leaves respectively; Drain the soup from the steamed fish, add the shredded onion, and pour in the steamed fish soy sauce; Pour peanut oil into the pot and boil; Pour the hot oil on the fish and saute the onion until fragrant.

Crucian carp has the functions of invigorating qi and spleen, moistening stomach yin, diuresis and detumescence, clearing away heat and toxic materials, and lowering cholesterol. Carassius auratus can be used to treat aphtha, ascites, watery breast and other diseases. Eating Carassius auratus regularly can prevent and treat hypertension, arteriosclerosis and coronary heart disease. The crucian carp cooked by steaming retains the nutrition of the fish to the maximum extent, and the fish is tender and delicious, with a particularly good taste.