Preparation materials: 350 grams of crucian carp, 10 grams of lard, salt, ginger, green onions, pepper.

1, wash the gills of crucian carp and fish belly of the black membrane and other dirt, so that the treatment of crucian carp in order to make the stewed fish soup without the smell of earth.

2, the ginger slices, scallions cut small pieces. Stew carp soup like to put a little red pepper or white pepper and parsley, so that the taste of fish soup is not fishy and not greasy, like can put some try.

3, the pot is hot, put the lard melted, lard has a special flavor and the role of complementary weakness and dryness, appropriate to eat some good health.

4, the pot of oil is hot, pick up the pot shaking a few times so that the oil in the bottom of the pot to form a film.

5, put into the crucian carp with medium-low heat frying into reddish brown. When frying the fish, pay attention to one point, don't turn the fish when it is just put into the pan, and wait until the fish skin hardens before shaking to prevent the fish skin from sticking to the pan and breaking.

6, fish fried into the ginger, scallions, pepper and other condiments, turn a few times to stir out the flavor.

7, poured into the boiling water did not exceed the carp. Stew carp soup with boiling water or cold water can be stewed into milky white, but with boiling water stew fish soup, fish soup soup color is more white and delicate.

8, the pot of soup boiled into the salt, with a small fire and then stewed for about ten minutes, and so the soup color is milky white after it can be.

9, finished picture.