Bought crucian carp, first use a knife to remove the fish scales.
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2
Cut the fish belly with scissors and pull out the fish guts. Be careful not to break the guts; if you do, the fish will have a bitter flavor.
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3
After picking out the gills of the fish, be sure to pick them clean.
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Wash the fish, the black membrane in the stomach and the gills should be cleaned, throw away the fish viscera, cut off the fins, you can leave the swim bladder.
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Prepare a frying pan to heat up and add canola oil.
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Place the fish in the frying pan and fry on low heat until golden brown on both sides.
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Fry both fish until golden brown on both sides.
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Add some water, add a little ginger and the swim bladder.
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Bring the water to a boil over high heat, then turn down the heat to simmer slowly.
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Simmer until the fish soup turns white and the soup thickens.
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Sprinkle with chopped green onion and season with salt.
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Carp fish soup is boiled.
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Eating fish tips to share: fish out on a plate, slowly eat the fish, so you can avoid being stuck by fish spines.
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