How to make cold crucian carp (oil-free version)

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  1.Lively and plump crucian carp

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  2.< /span> I bought three crucian carp, weighing 1 pound and 3 taels each, and asked the beautiful Virgo boss lady to clean them up.

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  4.Add ginger slices, green onion sections, pepper, cooking wine, spread evenly, let stand and marinate Make ten minutes.

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  5. Boil the water in the steamer, place the steaming grid, and cover the steaming grid with ginger slices and green onion segments.

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  6. Rinse the marinated crucian carp with water and lay it flat on the steamer. Steam over high heat for eight minutes, do not uncover, and simmer for six minutes.

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  7. Spread the steamed crucian carp flatly on the plate.

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  8. Dice the ginger, dice the garlic, and dice the millet and pepper.

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  9.Put the ginger, garlic, millet and pepper together and mince them.

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  10. Chop the green onion into small pieces, cut the coriander into small pieces, and dice the onion.

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  11.Put the minced millet, pepper, ginger and garlic into a bowl and pour in fresh boiled water.

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  12.Use a small basin to pour the ginger, garlic, millet and pepper juice into the basin, then add chopped green onion, diced coriander knots , steamed fish soy sauce, light soy sauce, mature vinegar, sugar, pepper powder, MSG, add appropriate amount of salt, stir for two minutes, stir until the salt, sugar, etc. are fully dissolved.

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  13. Pour the prepared sauce into the fish plate, sprinkle with millet chili rings and shredded green onion, it is delicious.