Matters needing attention in selecting crucian carp: live crucian carp must be used; Crucian carp is preferably four to five inches long. \x0d\ 1. When fishing for crucian carp, you must remove and wash everything in your gills and stomach, especially if there is no black film in your stomach, otherwise it will smell fishy. \x0d\2. The wrapped crucian carp should be put aside for a while before cooking, so that the fish (soup) made is fresh. Note: you can't put any seasoning on the fish! \x0d\3. Take the oil out of the pot (less oil, but not too much oil). After the oil is hot, put the crucian carp into the pot (if the fire is moderate, the fish will be burnt if it is too big). When both sides of the fish turn yellow stone, cook yellow rice wine, immediately cover the pot and cook for half a minute (in order to let the wine enter the fish and remove the fishy smell), and then add cold water (according to personal preference: the fish soup cooked with more water is light in color, otherwise it will be very thick-milky white). Add ginger and onion. After the fire boils, cook it slowly with low heat (about 2 hours). \x0d\4. Add a little salt (according to personal taste) five minutes before turning off the fire, or you can add a little less chicken essence (or not, the fish soup itself has a delicate taste). \x0d\5. After the fish soup is ready, you'd better drink it while it is hot. You can drink white soup or put a little seasoning: sprinkle a little white pepper and chopped chives in everyone's bowl, and then add milky fish soup, which tastes very good. Among them, the fish is edible, the meat is tender, and it has a faint fragrance and sweetness. \x0d\ A bowl of milky white fish soup is steaming and delicious. This yellow wine crucian carp soup has always been my favorite. I never order fish soup when I eat out, because I don't think the fish soup cooked outside is made at home, and the taste of fish soup is purely monosodium glutamate, so I usually make fish soup myself, especially when I am sick (I don't want to eat), so I drink one or two bowls of yellow rice wine fish soup, which is both nutritious and light. \x0d\ But I also want to remind you: If you put tofu in fish soup, don't put frozen tofu. Because fish soup itself has no fat, and the taste of frozen tofu will affect the umami taste of fish soup itself. \x0d\ I hope friends who like to drink yellow wine and fish soup have time to taste the delicious fish soup made by themselves.