1. Ingredients: two crucian carp, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of onion and ginger, appropriate amount of cooking wine.

2. Scaled crucian carp, washed, laid flat on the chopping block, and cut horizontally from the tail of the fish-you can't cut off the spine of the fish. The smaller the distance between each knife, the better. The maximum distance should not exceed the width of a toothpick, so that the small thorns on the fish will be chopped. When the small thorn is broken, you can't feel the thorn.

3. Fry both sides in oil pan, and set aside the fried fish.

4. Leave a little oil at the bottom of the pot, add shredded ginger and dried Chili (don't put it if you don't like spicy food), stir fry and add the fried crucian carp. Put cooking wine and keep smoking soy sauce. A little water, add a little sugar after the juice is boiled, turn the fish in half, or pour the soup on the fish with a spatula. When there is still a little juice in the pot, add chopped green onion and start the pot.