Preparation of raw materials: four crucian carp, two chives, two garlic seedlings, four cloves of garlic, appropriate amount of ginger, four star anise, a little coriander leaves, appropriate amount of oil, appropriate amount of cooking wine, a little chicken essence and appropriate amount of pure milk.

1, four live crucian carp, washed, put in a dish and drained for later use.

2. Prepare two shallots and two garlic seedlings, cut off the white leaves of the onion and garlic, cut the white leaves of the onion and garlic into small pieces, chop the leaves, slice the ginger properly, cut the garlic four times, and clean the star anise four times for use.

All the materials are ready. Add a spoonful of oil to the pan and pour it out. Add more oil so that the pan won't stick when frying fish. When the oil temperature is 70% hot, slide the crucian carp along the edge.

4. After the fish is put in, you can't move it with a shovel. Shake the pan evenly to ensure the fish move back and forth. You can guarantee that the fish will not fry to the other side when it is about to burn. When both sides are golden yellow, they can be cooked and put on the plate for later use.

5. Heat the remaining oil of fried fish, add ginger slices, star anise, garlic, onion and garlic, and stir fry.

6. Add fried fish, add hot water to boil, add appropriate amount of salt, cooking wine and chicken essence, and turn to medium heat 10 to 15 minutes, or add appropriate amount of pure milk soup according to personal taste.

7. Put the saucepan in the basin and finish.