1. After you buy the crucian carp, cut it up along the hole below the belly of the fish, dig up the internal organs and gills, and remember never to scrape the scales.

2. The washed crucian carp should be dried. After drying, heat the oil pan on fire and fry the crucian carp.

3. fry until it is slightly yellow, take it out, pour out the oil in the pot, spread the onion and ginger all over the bottom of the pot, and spread the fish on the onion layer by layer.

4. After laying the fish, pour all the remaining seasonings into the pot, add water over the fish and press the fish with a grate to avoid floating.

5. After the fire is boiled, turn to a small fire for about half an hour, turn off the fire and suffocate. After every 1 hour, turn to a small fire and simmer for half an hour, and then close the fire door tomorrow morning. (In the meantime, you can't rummage around with chopsticks, so as not to get into a pot of porridge. Try not to get the scales off. )

6. Open the lid the next morning and you can eat it. If you want to eat hot, you can heat it again.

7. After it's finished, I personally still think that the bad fish after cooling is delicious. I don't know. What do you think?