Steps

1. After buying the crucian carp, cut upward along the hole under the belly of the fish, dig out the internal organs and gills, and remember not to scratch the scales.

2. Dry the washed crucian carp, then heat the oil in a pan and fry the crucian carp

3. Fry until slightly yellow, take it out, and pour oil into the pan Take out, spread the green onion and ginger all over the bottom of the pot, and then spread the fish layer by layer on top of the green onion

4. After spreading the fish, pour the remaining seasonings into the pot, add water to cover the fish, and press the fish with a grate. So as not to float up,

5. After the high fire boils, turn to low heat and cook for about half an hour. Turn off the fire and simmer. After 1 hour, bring to a high fire and simmer over low heat for half an hour, then close the fire door. tomorrow morning. (Do not stir around with chopsticks during this period, so as not to end up in a pot of porridge. Try not to remove the fish scales.)

6. Open the lid of the pot and eat it the next morning, if you want to eat it hot Just heat it up again.

7. It’s done. Personally, I still think the bad fish tastes better after it’s cooled. I don’t know what you guys think.