1. Clean the crucian carp and dry it as much as possible, make a few cuts on the back, stuff the onion and ginger slices into the belly, and apply a thin layer of cornstarch all over the fish

2. After the pot is hot, pour in cooking oil, put the fish down immediately, and fry slowly over low heat until golden brown on both sides.

3. Carefully take out the fish, add an appropriate amount of cooking oil to heat, and add a large amount of green onions. Sauté the ginger slices until fragrant

4. Put the whole fish in, add cooking wine to make it fragrant, add dark soy sauce, light soy sauce, rock sugar, and an appropriate amount of water. Bring to a boil, then reduce to low heat and simmer for 15 minutes. Flip once

5. Turn on high heat, thicken the soup and serve it out of the pot