1, buy fish back to wash clean, crucian carp or anything else, gills must be dealt with cleanly, the stomach inside a layer of black membrane, to get clean, otherwise it will be very fishy.

2, ready materials, ginger slices, scallions cut into sections, garlic pat flat on it, not too much, if you cook a person to drink, ginger has a slice or two, scallions should also be one or two sections on it.

3, fried fish, do not recommend putting too much oil, although more oil is not easy to stick to the pan, but will be very greasy. My practice is this way, the pan clean and hot, pour oil into the turn a few times, all around the pan is full of oil, and then the fire changed to small, the fish on the water dry, placed in, careful will be hot oil splash, and then cover the pan lid to fry the fish. See the fish around ah tail up, turn carefully, both sides are fried brown, add the onion, ginger and garlic to fry together, soft, pour water, change the fire.

4, large fire boil and then have a ten minutes and then change the small fire, this time there is a strong flavor out, and the fish soup is milky white, and then more than ten minutes, add some salt can drink.