Remove the scales and internal organs of crucian carp, sprinkle with cornstarch, pan fry, add green onion, ginger, cooking wine and stew.

Raw materials: 1 crucian carp, salad oil, salt, 1 tbsp vinegar, 1 green onion, 1 piece of ginger, 1 tbsp yellow wine, ? tsp pepper.

1: First, remove scales and internal organs from crucian carp.

2: Sprinkle both sides of crucian carp with cornstarch to marinate.

3: Pour oil, ginger into a wok and add crucian carp, fry until light brown on both sides.

4, into the casserole, add green onions, ginger, cooking wine, and then change to high heat stew, to stew about 25 minutes.

5: Add 2g of salt and cook over medium heat for 10 minutes.

6, finally out of the pot, crucian carp soup is complete.

Note:

The oil should be boiled until 7-8% hot, and then put the crucian carp to fry. The longer the fish soup is simmered the whiter and more flavorful it will be.