Braised crucian carp: Ingredients: one live crucian carp (about 400g), one large piece of ginger, three onions and one tablespoon of chopped pepper. Seasoning: appropriate amount of oil and salt, soy sauce and chicken essence. Some practices: 1. Slaughter the crucian carp, insert a few flower knives on the back of each side, sprinkle a little salt evenly and marinate for 10 minute, and remove the mucus for later use. 2. Cut ginger into filaments and onion segments; 3. Heat oil in a pan and fry both sides of the crucian carp into golden brown for later use; 4. Sprinkle shredded ginger and chopped pepper, stir-fry until fragrant, spray a tablespoon of soy sauce, pour it into the rice bowl, add water to boil, turn to low heat and continue to cook until the juice is collected; 5. finally sprinkle with chicken essence and onions. Tips: 1, it is best to use live crucian carp. As the saying goes, if you live, you must clean the gills of crucian carp and remove the black film from the belly of the fish, otherwise it will stink easily. 2, this practice suggests that you don't have to cut it open, just cut the belly of the fish with scissors, and the appearance of the dish will be good. Before frying fish, wipe the bottom of the red-hot pot with ginger. Fish can't stick to the pot. Fry one side and then carefully fry the other side. 4, crucian carp should not be burned for too long, the meat is old and tender. If it's fish in the refrigerator, it's best to marinate it with ginger and a few drops of white vinegar, which can be fresh.