1, prepare the main ingredients, ginger two or three slices, two pieces of scallions.

2, crucian carp cleaned up, with kitchen paper to the upper side of the moisture absorption, pan oil (and usually frying oil amount is about the same) oil is hot, handheld fish tail along the edge of the pot to put the fish in, frying until both sides of the golden, so that the fish stereotypes

3, the stew pot or casserole pot to release the water, the frying of the crucian carp, bean curd, scallions, ginger, together with the pot, pouring a spoonful of cooking wine, a small spoon of salt, (when drinking soup if you think there is no salty taste can be added, do not put salt put more.) Large fire boil, turn to medium heat stew twenty-five minutes, (a full amount of hot water, do not add water, if you have to add can not be, then add boiling water)

4, out of the pot can be sprinkled with a little coriander or chopped scallions, you can also put a few drops of sesame oil or a small amount of white pepper to taste, this according to their own taste.