Melt lard in a hot pot, then add vegetable oil, then gently put crucian carp in the pot and fry it with low fire until both sides are slightly yellow. Add Jiang Mo, a little cooking wine, then add cold water (not hot water), stir-fry until the soup turns white, season with salt and chicken essence, and add pure milk or milk powder (according to personal taste). Turn down the heat and cook for a few minutes (add a little pepper if you like Chili). Sprinkle chopped green onion on the pot.