1. Rinse the crucian carp with the entrails clean, pour the cooking wine and evenly rub the salt on the fish, then stuff the rolled shallots and ginger slices into the belly of the fish, set it on the plate and marinate for 15 minutes.
2. Chop the green pepper, millet pepper, garlic, ginger, shallots, coriander, and huoxiang.
3. Bring the water in the pot to a boil, put the marinated crucian carp into the pot and steam for 8 minutes, then turn off the heat and simmer for 2 minutes, then remove and let cool.
4. Put all the finely chopped ingredients into the container, and keep the Huoxiang. Add light soy sauce, sugar, vinegar, vine pepper oil, sesame oil, and finally pour the soup in the steamed fish dish into the seasoning and stir evenly.
5. Finally, pour the seasoning on the steamed fish, and sprinkle with ageraiser.
Tips:Because the scent of Huoxiang is rather strange, people who are not used to this kind of taste are advised not to put it too much, and the last thing to do is to sprinkle Huoxiang leaves on the fish to reduce the taste.
