1. fresh carp 1, kill good clean, in the fish on both sides of the diagonal knife

2. ginger and garlic minced, green onion cut into white and green onion green two parts, white onion used to fry fish with. The white onion is used for garnishing and adding flavor

3. Heat the pan, pour in a little cold oil to moisten the pan, and then add 30ML of salad oil

4. See the oil has a green smoke and cleanly put the green onion, ginger and garlic into the pan, and put the fish into the

5. Fry until one side of the pan is golden brown, then turn over and fry the other side

6. Fry until the two sides of the pan is golden brown, then add 1 tablespoon of cooking wine, and add the soy sauce and the soy sauce. Add 1 tbsp of cooking wine, add light soy sauce and dark soy sauce. Add 1 small bowl of hot water (if you want to do a tender version of crucian carp, this time add half a bowl of hot water can be, open the fire, the soup will be dry, during the period of time to add a little bit of sugar hang a fresh, and with a spatula constantly will be pushed and dialed the soup to the fish body)

7. Until the soup is thick and very little, hurry to turn off the fire out of the pot (the old bottom of the practice is sure to add monosodium glutamate (MSG), I do not add) Plated sprinkled with green onion to be able to. Eat while hot (if you want to make a crispy and flavorful version, you can add two bowls of hot water, cook the fish for 20 minutes, add a little sugar, turn on the heat to close the soup can be)