1. Wash two crucian carp, add cooking wine and a little salt, and fry until golden on both sides.
2. Prepare all the ingredients: large coriander, spicy millet, garlic, lemon.
3. Chop garlic into a fine paste, dice millet spicy and large cilantro into small cubes, add salt (a little more), lemon juice, chicken essence, and MSG, mix well, set aside for a while, wait until the juice is marinated.
4. Stuff half of the ingredients into the belly of the fish, cover half of the fish, pour the juice on the fish, and steam it in a steamer for about 20 minutes.
Tips:Crucian carp has many bones, but its meat is more delicious and tender than tilapia, and its nutritional value is also higher.
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