Materials: Carassius auratus 1, Pogostemon rugosa 1, 3 shallots, and white garlic1.

Accessories: vegetable oil, soy sauce 10 ml, yellow wine? 10ml, 5g salt, vinegar10ml, 3g chicken essence.

1, prepare all the ingredients.

2. Remove scales and gills from crucian carp, cut several knives on the back of the fish with a knife, and marinate with salt, yellow wine, soy sauce and vinegar for fifteen minutes.

3. Remove the stems and leaves of Pogostemon cablin, wash and control the water, cut the onion into onion segments of about 1 cm, flatten the garlic cloves with the back of a knife, and peel.

4. Heat the pot first, pour the vegetable oil into the pot, burn the oil to 60% heat, and slowly fry the crucian carp along the side of the pot.

5. Slowly fry the crucian carp on low heat, and fry the fish on both sides until golden brown.

6. After the crucian carp is fried, add the onion and garlic cloves.

7. Add appropriate amount of boiled crucian carp.

8. Cook the fish for about 10 minutes. When the soup thickens, the fish can be cooked.

9. Add Pogostemon cablin and stir-fry Pogostemon cablin briefly. Pogostemon cablin will be cooked as soon as it meets hot soup.

10, done.