Carassius auratus 1

Proper amount of salt

Ginger 1 granule

-Steps-

1. Clean the black film in the fish belly.

2. Fry in oil until it turns brown and smells like fish. Pour cold water or boiled water. I am cold water, not boiled water.

3. Change the soup pot and cook until the water boils. Add the flattened ginger. The fire continued to boil for two or three minutes.

4. Floating can be removed. You don't have to do this, because this is oil. Cover the pot and stew for another 5 minutes, then stew for another 2 to 3 hours. If there is too much water, you can change the fire. You can also continue to simmer. Season with salt 30 minutes before leaving the fire.

5. Finished product drawing. This is what it looks like after cooking for two and a half hours. There is no cooking wine, otherwise the color will not look good, and it will be useless. Not fishy at all! If it is wild crucian carp, the color will look better. I hope you like it.