1. Wash the black membrane in the gills and belly of crucian carp, so that the stewed fish soup has no earthy smell.

2. Slice the ginger and cut the onion into small pieces. Braised crucian carp soup likes to put a little red pepper or white pepper and coriander. This fish soup is not fishy or greasy. You can try it if you like.

3. After the pot is hot, put the lard in and melt it. Lard has a special fragrance, which has the function of tonifying deficiency and moistening dryness. Eating some properly is good for your health.

4. After the oil in the pot is hot, pick up the pot and shake it a few times to let the oil form an oil film at the bottom of the pot.

5. Add the crucian carp and fry until it is reddish brown. Pay attention when frying fish. Don't turn the fish when it has just been put into the pot. Shake until the skin becomes hard to prevent the skin from sticking to the pot and breaking.

6. After the fish is fried, add ginger, onion, pepper and other seasonings, and stir fry for a few times.

7. Pour the boiled water that has not passed the crucian carp. Braised crucian carp soup can be milky white with boiled water or cold water, but stewed fish soup with boiled water is whiter and more delicate.

8. After the soup in the pot is boiled, add salt and simmer for about ten minutes until the soup is milky white.

9. Finished product drawing.