1, first wash the crucian carp for use, as shown in the figure.
2. Then chop the onion, ginger and garlic, as shown in the figure.
3. Prepare the loofah and peel it for later use, as shown in the figure.
4. Next, cut the loofah into sections for later use, as shown in the figure below.
5. Then prepare a bowl of milk, as shown in the picture.
6. Then put the oil in the pot. When it is hot, put the fish tail along the side of the pot. Fry the fish tail on both sides until it is golden. Add onion, ginger, garlic, hot water and milk.
7. Finally, put the loofah into the pot, and turn to a small fire to finish the stew.