Step 1: First, prepare a crucian carp and clean it inside and outside. You can also ask the shopkeeper to kill the fish when you buy it. The fish must be washed clean, so that the fish soup will be white, otherwise it will affect the color with fish blood.

Step 2: Peel the ginger and cut it into shredded ginger, put the fish in a small pot, pour in a proper amount of cooking wine, add salt and shredded ginger, "massage" the fish for a while and marinate it for about half an hour. This step can make the fish taste in advance, and the fishy smell in the later cooking will be greatly reduced.

Step 3: Pour half a spoonful of vegetable oil into the pot and sprinkle some salt. When the fire heats the oil temperature to 70%, turn to low heat and fry the whole fish in the pot.

Step 4, when one side is fried into golden brown, continue to fry the other side.

Step 5: After frying on both sides, add a little boiling water, add onion and shredded ginger, cover and stew for eight minutes. Time's up, sprinkle with salt and a little pepper to taste, and then you can take it out of the pot and put it on the plate. It smells good.