1, make braised crucian carp (meaning: more than one year): clean fish scales, cut flowers on both sides of the fish, and wash them for later use.

2. Pour the cooking oil into the pot, heat it until it is cooked, fry the fish until it is golden on both sides, and take it out for later use. Leave a little oil in the pot, pour out the rest and put it aside.

3, millet spicy, garlic, ginger cut into small diced sections, stir-fry in oil pan.

4. Add fried crucian carp, add light soy sauce and oil consumption, steam fish cooking oil and appropriate amount of water for 3-5 minutes, and when the soup is slightly thick, take it out of the pan and sprinkle with chopped green onion.