1. Wash the fish and marinate with cooking wine, salt and ginger 15 ~ 30 minutes. I only used two pieces of this soup, because I made two fish soups today, so the first four steps of this dish are the same as those of golden mushroom stewed crucian carp.

2. Cool the oil in the hot pot. Wipe the pan with ginger after the oil is hot to prevent the pan from sticking.

3. Fry the pickled crucian carp until golden on both sides.

I fried 8 pieces at a time, and the finished product is as follows.

5. Take two of them, cut gastrodia elata into small pieces (gastrodia elata is wild in my house, and gastrodia elata sold in pharmacies is white), 6 Lycium barbarum, and shredded ginger for later use.

6. Heat oil in the pot, add ginger and pepper and stir fry.

7. Put the fish and medlar into the pot and add a bowl of water.

8. Cook on high fire for about ten minutes, the soup turns white, and add some salt.

9. You don't need gorgeous ingredients, and a bowl of simple fish soup is out of the pot.