1. Materials: Carassius auratus 1, salt 1 spoon, 2 tablespoons of oil, 4 slices of ginger, chives 1, coriander 1.

2. Scrape the scales and internal organs of fresh crucian carp for later use.

3, oil, chives, parsley, ginger for use.

4. Put the fish in the oil pan and fry on both sides. Pay attention to shaking the pot to make the fish heat evenly.

5. Add ginger slices and water without crucian carp to boil, pour cooking wine and cook until the soup is milky white, which can clean the oil slick and taste better.

6. Sprinkle the right amount of coriander and shallots to taste.