Crucian carp no.2

6 slices of ginger

Onion 1 root

Petroleum15g

5 grams of salt

How to make milk crucian carp soup?

Wash the crucian carp after slaughter, and cut the onion and ginger for later use.

Heat the pan, add salad oil, heat to 60%, and fry the fish until golden brown.

It's important to fry one side and the other side. The purpose is to shape the fish and lock in nutrition.

After frying on both sides, add onion and ginger, and use cooking wine to remove fishy smell.

After frying both sides, add boiling water. It must be boiled water.

Stew for 3-5 minutes.

When the fish soup is milky white, it can be turned to low heat for 20 minutes. Just add some salt and pepper.