Wash the crucian carp first and fry it in oil.
Put ginger slices in water, boil the water, add fried crucian carp, continue to cook with high fire until the soup is milky white, then add salt and monosodium glutamate, and finally sprinkle some chopped green onion for color matching, or not, and a delicious crucian carp soup will be served.
Note: the salt must be put in later and the fire must be big. You can't add the lid. Except for salt, monosodium glutamate and ginger, other seasonings are not used, and the cooked crucian carp soup is rich in flavor and has no fishy smell. If you put salt first, it won't be milky white.
You can add some Chinese cabbage or tofu to cook together according to your own taste.