1. Remove scales, gills and fins from crucian carp, gut it, wash it, marinate it with cooking wine and salt for half an hour, and drain it with a colander.

2. Cut ginger into small pieces and onion into long sections.

3. After the oil boils, put the marinated crucian carp in the pot and fry it.

4. Disdain the bottom of the pot, add the onion and ginger, then add the fried crucian carp, the above seasonings and water, boil it on a strong fire, simmer it with low fire until the fishbone is tender, collect the dried juice and put it on a plate to cool.

5. When eating, cut into strips, plate and pour sesame oil.