Scales, gills and internal organs of crucian carp are removed, and then the black membrane in the belly is washed away. Scrape the fish with a kitchen knife several times to scrape off the silt and parasitic algae attached to the fish for later use.

Heat the wok with proper amount of oil, then add the crucian carp and ginger slices. Don't turn them first. After a few minutes, when the fish skins are fried, turn them over with a shovel.

Fry the fish slightly after turning over, add a bowl of water to boil, add some salt, and turn to medium heat to continue cooking 15 minutes.

Cook until the fish soup turns milky white, then add 50 ml of fresh milk and continue cooking for 2 minutes.

Add coriander after 2 minutes and turn off the heat.