1. The slaughtered crucian carp is lightly rubbed with salt, wood flour, and egg white all over the whole body, then drizzled with a little beer, and then topped with oil for later use.
2. After the water in the steamer boils, put the marinated fish on the steaming rack and steam for 6 to 8 minutes, and sprinkle with pepper.
3. Then put onion shreds and Guizhou bell pepper.
4. Pour boiling oil and hear a squeaking sound.
5. Transfer the fish to the plate, pour 1 tablespoon of steamed fish drum sauce, ok.
