You have to fry the crucian carp first, and then prepare a ground pot, preferably a ground pot! Then prepare the radish red kind! Cut it into slices, then add the green onion and ginger, and stew them together. Add more water, and then add vinegar. The vinegar can soften the fish bones. All the fish bones made in this way can be eaten (including the whole fish head). It’s up to you as to the salt. To taste, when stewing, boil the water to the bottom (almost no water)...that's basically it!