1. The carp removes the fishy line, inserts the knife from the back, and washes it. spare
2. Marinate with salt, ginger, soy sauce, garlic, green onion. Half an hour
3. When the water in the pot boils, put the fish in the pot and steam. Fire for 7 minutes, then turn it off [Continue to be stuffy for 2 minutes]
4. Steamed fish. Don't use the fish belly, the ginger from the fish noodles, and the green onion
5. Spicy millet chop finely; Bean drum; Agastache and chopped green onion
6. Put a small amount of oil in the pan, put the pepper and fry it until fragrant, put the millet spicy, and saute it with salt. Drench the side of the fish
7. Put oil in the pot, fry the peppercorns until fragrant, and stir-fry the bean drum for fragrant. Drizzle the other side of the fish; then spread the huoxiang on the surface of the fish [I didn't take pictures in this step]
8. The oil in the pot burns until a lot of blue smoke is emitted
9. Just pour hot oil on the fish's back
