1 live crucian carp (about 500 grams), 100 ml fresh milk, 50 g coriander, 15 g water starch, 750 ml chicken broth, 10 ml cooked chicken fat, 200 ml vegetable oil, 25 g cooking wine , appropriate amounts of refined salt, white sugar, rice vinegar, and MSG, and 25 grams each of green onions and ginger.

Method:

Remove the scales, gills and internal organs of the crucian carp, wash it, make two diagonal cuts on the back of the fish with a knife, and then apply water starch on both sides. Heat the pot over high heat, pour in vegetable oil, and when the oil is 70% hot, add the crucian carp and fry both sides until it doesn't color. Immediately pour in the chicken soup, add cooking wine, refined salt, green onions, and ginger, and then use Bring to a boil over high heat. After cooking for about 15 minutes, skim off the floating foam, remove the onion and ginger, and continue cooking over low heat. Wash the green clams with a small brush and put them into the crucian carp pot to cook together. When the crucian carp and green clam meat are cooked, add MSG, sugar and fresh milk. After boiling, pour the cooked chicken oil over the pot and put it into a fish plate, along with minced ginger and rice vinegar. Wash the coriander, sterilize and mince it, put it on another plate and serve.