500g crucian carp

100g pickle

condiments

10g chopped green onion

10ml cooking wine

5g salt

10g sugar

30 ml of oil

1. Wash and shred pickles, and cut ginger and garlic into sections.

2. Scrape scales, wash and drain.

3. Put the fish and ginger in the oil pan.

4. Fry until golden on both sides

5. Add pickles and cooking wine.

6. Add sugar, salt and water.

7. Simmer on high fire for five minutes until the soup in the pot boils, and then simmer on low fire for five minutes.

8. Put it away, sprinkle with chopped green onion and pour the soup.