1, raw material: 300g crucian carp. Seasoning: 15g oil, 5g chopped green onion, 5g ginger, 2g salt, 1g pepper and a little cooking wine.

2. Wash and drain the crucian carp after descaling and viscera removal, and cut into pieces.

3. After the pot is hot, first smear the bottom of the pot with ginger slices, so that it is not easy to stick to the bottom when frying fish.

4. When the oil is heated to 70% heat, add fish pieces, fry until golden brown, sprinkle some cooking wine (which can alleviate the fishy smell and make the soup more fragrant), add clear water (not too much water) to boil, cook and stew over medium heat until the soup is thick and white, and season with salt, pepper and chopped green onion.