Pick crucian carp notes: must use live crucian carp; crucian carp is best four to five inches long and short. \x0d\1. Packing crucian carp must be gills, fish belly inside the things are removed and washed, especially the belly inside can not have a black membrane, otherwise very fishy. \x0d\2. Packed crucian carp should be left for a while before doing, so that the fish made (soup) fresh. Note: nothing seasoning should be put on the fish! \x0d\3. Start a frying pan (put less oil, the amount of oil should never be too much), when the oil is hot, put the crucian carp into the pan (medium amount of fire, too much fire fish will be paste), when the fish body turns brown on both sides, cook the yellow wine, immediately cover the pan and smother it for half a minute (in order to let the wine aroma into the fish and to remove the fishy smell), and then add the cool water (depending on personal preferences: more water to simmer out the color of the fish soup is light, or else the taste is strong - creamy white). Add ginger and green onion. Boil over high heat and then switch to low heat and simmer slowly (about 2 hours). \x0d\4. Five minutes before turning off the heat add a little more salt (according to personal taste) and a little less chicken essence (you can also leave it out, the fish soup itself already has a fresh flavor). \x0d\5. When the fish soup is ready, it is best to drink it while it is still hot. You can either drink the white soup or put a little seasoning: sprinkle a little white pepper and chopped scallions in each person's bowl, then serve the creamy fish soup, which also tastes very good. The meat of the fish can also be eaten, and the meat is very tender with a light fragrance and sweet flavor. \x0d\ A bowl of milky white fish soup is steaming hot and tastes delicious in your mouth. This Carp Fish Soup with Yellow Wine has always been a favorite of mine. I never order fish soup to drink when I eat out, because I feel that the fire of fish soup made outside is not good enough, and the taste of fish soup is purely dependent on MSG to enhance the flavor, so usually I often boil my own fish soup to drink, especially when I am sick (don't want to eat), just drink a bowl or two of yellow wine fish soup, which is both nutritious and very light. This is because the fish soup itself doesn't have much fat, and the flavor of frozen tofu will take away from the freshness of the fish soup itself. \x0d\\ I hope that friends who like to drink fish soup with yellow wine will have time to try their own fresh fish soup.