1. crucian carp removes the abdominal black membrane and gut, cuts off the lateral fins, and controls the water for later use.

2. evenly cut a few knives on the fish and massage the fish with salt and cooking wine.

3. Cut ginger and garlic into powder, and mix soy sauce, oyster sauce, sugar, vinegar and appropriate amount of water into juice.

4. Heat the pan, pour in more peanut oil than usual, and fry the fish until golden on both sides.

5. Put a small amount of peanut oil in another pot, add minced onion and ginger, and stir fry.

6. Add the fried fish, then pour the prepared sauce and add a bowl of hot water to the fish.

7. Bring the fire to a boil and stew it in medium heat. When the soup is almost dry, stew the coriander powder until the soup is dry, and then take it out of the pot.