2. Wash the crucian carp, remove scales, gills and internal organs, cut it into cross knives diagonally on both sides of the fish, and drain the water.

3. Wash kelp, soak it in hot water, and cut it into filaments 3 cm long and 0.3 cm thick; Wash and drain soybean sprouts.

4. After the pot is on fire, put about 1000 ml of water. When it boils, put the fish in it, pick it up, then put it in clear water to wash the black membrane in the abdominal cavity and drain the water.

5. Heat the pot, add cooked lard to heat it, add ginger and onion to fry it, add fresh soup and cooking wine, add fish, soybean sprouts and kelp when the soup is boiled, simmer for 15 minutes, then add refined salt, stew for a few minutes, and take it out.

6. Dip in soy sauce, vinegar, Jiang Mo and monosodium glutamate when eating.