Required materials: 400 grams of crucian carp, 40 grams of salad oil, 5 milliliters of cooking wine, 5 grams of salt, 1 green onion, 1 gram of white pepper, 4 slices of ginger, 1200 milliliters of water, 1 parsley.

Specific method:

1, the first crucian carp is clean, the fish body cut three cuts diagonally, pour the appropriate amount of cooking wine, set onion and ginger marinade for about ten minutes.

2, the pot will be hot and pour oil, put the ginger wire burst incense, into the crucian carp on both sides of the frying until slightly yellow, can not use high fire will burn, can not mess with the spatula turn, the first to put the ginger to prevent the fish skin sticky pot, I'm quite complete.

3, after frying the fish poured into the cool water, add enough water at a time, do not add water in the middle of the fire, large fire boil to small fire stew until the soup is milky white can be out of the pot, about the small fire stew 20 minutes or so, the longer the stewing time the more thick soup.

4, stewed fish cut scallions and parsley minced.

5, add the right amount of salt can be out of the pot, the water in the picture a little more, the soup is not very white, sprinkled with green onions and parsley, put a little white pepper on the open food.