The specific steps are as follows:?
Buy fresh freshly killed crucian carp two, head to moderate. Wash it to get all the fish scales clean, and wash the fish belly, lest the soup has a fishy odor;?
After washing, apply appropriate salt on the fish, marinate for ten minutes;?
Prepare three scallions, wash, knot spare;?
Cut a number of ginger slices (according to the size and amount of fish);?
Evenly spread the ginger juice in the pan (to prevent the fish skin from sticking to the pan), pour in salad oil and light the fire;?
The oil should not be too hot, turn down the heat, gently put the fish into the pan, meanwhile put in the ginger slices and turn up the heat;?
Fry the fish until the skin is lightly golden brown, then gently turn the fish over until it is also lightly golden brown;?
While frying, rotate the pan so that the fish is evenly cooked through;?
Lower the heat, add cold water until the fish is submerged, add the green onion, turn up the heat and bring to a boil.
Turn the fish over and cook for another five minutes, add the appropriate amount of salt and continue to cook until the soup is milky white;?
Add monosodium glutamate and cook for two minutes.?
At the same time, prepare the ingredients for the fish: pour a little of the vinegar for dipping the fish into a bowl, put a little salt, sugar, and MSG, and mix well.?
Serve the fish separately in a large bowl, crucian carp soup served in a soup bowl; fish dipped in the material to eat, soup that is to drink.