Heat the oil in the pot, pour it out, add a spoonful of lard, throw away the onion and ginger, put the crucian carp in the pot, fry it slowly for a while, until it is solidified, put it aside and fry it on both sides until golden. When frying fish, you should remember two things, one is that the oil is cold in the hot pot, and the other is that the fish will not stick to the pot, so that it is tender outside and tender inside. After the fish is fried, shovel the fish with a shovel, add a proper amount of shredded ginger and stir-fry for a while to remove the fishy smell and enhance the fragrance. Pour appropriate amount of boiling water, and continue to cook for 20 minutes after the fire boils. Chopped crucian carp has been stewed at high temperature, and the fish has been stewed. Filter the fish soup with a colander, and the fishbones and bones will be filtered out. The rest are fish and fish soup, delicate and fragrant.