1. Peel the papaya, cut it in the middle, scoop out the papaya seeds, wash and cut into thick slices.

2. Wash the green onions and cut them into sections. Wash the fish and cut it diagonally on the back with a knife. Marinate it with two spoons of cooking wine. Wash and shred the ginger.

3. Preheat the pot, add peanut oil, when the oil is warm, add shredded ginger and sauté until fragrant. Remove the ginger and fry the crucian carp until brown on both sides.

4. Pour in half a spoon of water and papaya, cover with a lid and bring to a boil.

5. Sprinkle in green onions, add salt and boil for 1 to 2 minutes.

6. Boil it for a while and then put it on the plate.