2. Cut the prepared green onion into 2 sections (about 5 cm), shred the green part, soak it in clear water, and shred the ginger;

3. Wash the crucian carp, make three cuts on both sides of the fish with a knife, add salt and cooking wine, put shredded onion and shredded ginger in the belly of the fish, and marinate for 10 minute;

4. Add a proper amount of water to the pot to boil, and steam the crucian carp for 10 minute;

5. Take it out after steaming, pour out the excess soup and pour in the steamed fish and soy sauce;

6. Then put shredded ginger and shredded onion on the fish, put a proper amount of oil in the pot, heat it to 70% of the oil temperature, and then pour it on the fish.