Ingredients: crucian carp 1 piece, two slices of ginger, and appropriate amount of salt.

Steps:

1, now kill a fresh crucian carp, the fish must be fresh, so that it won't smell fishy; When buying fish, ask the boss to help you clean up, remove scales and gills, and appetize and clear the intestines; Be sure to clean up the black film in the fish's stomach when you get home. The store doesn't have time to handle it so carefully. Wash the fish several times with water, and then use a clean cloth or kitchen paper towel to dry the water on the fish surface.

2. After the fish is dried, gently pat a layer of dry starch on the surface, and a thin layer is enough, not too much; Put oil in the pan, heat the fish and fry it in the pan. Use medium heat or medium heat when frying. First, the fish will solidify quickly, and second, it will help the soup to thicken and turn white.

3. After frying the fish on both sides, pour boiling water into the pot, put two pieces of ginger and open the fire; You only need two slices of ginger, and you don't need any seasoning. If you put too much seasoning, it will mask the delicious taste of fish soup. Considering the evaporation of water in the process of cooking fish soup, you can put more water.

4, the fire makes the fish soup boil, and the squid soup can be stewed for about 25 minutes. Fire must be fired before 10 minutes to keep the fish soup boiling; Remember that a big fire produces thick soup, and a small fire stews clear soup, and the big fire soup will turn milky white.

5. After cooking on high fire for 10 minutes, the soup color has become as milky as milk. At this time, you can cover the pot and stew for 10 minutes.

It can be seen that water has evaporated a lot. Add salt to adjust the salinity and stew for another 5 minutes.

7. Clear soup stewed with white milk crucian carp soup. If you like the taste of coriander, you can sprinkle some coriander powder to drink.