Recipe method:

1. Prepare the ingredients. Ask the seller to slaughter the crucian carp well; break the green onions in the middle

2. Clean the crucian carp (the black membrane in the belly must be removed) and make a crescent knife on the body to control the water; cut the fat into slices; Leave one piece of coriander and tie the rest into a knot

3. Put the pork in the pot and simmer over low heat

4. When the pork is oily and turns yellow, add white wine and cook immediately Cover the pot (this process needs to be quick, otherwise the oil will splash on you for more than ten seconds)

5. Put enough water (as long as it can cover the fish)

6 .Pinch out the meat residue and discard it

7. Add fish, ginger slices, green onions and coriander

8. Add sugar to remove the smell

9 . Bring to a boil over medium heat, skim off the foam, turn to low heat and continue cooking

10. When the soup is thick and white, add salt to taste

11. Add the onion, ginger and coriander inside Clip out and discard

12. Chop another coriander into small pieces

13. Add pepper to freshen it up

14. Sprinkle coriander and it's ready to eat

15. The soup is thick and white, and the meat is fresh and tender