Ingredients: Carassius auratus 1 strip, 3 slices of ginger, 1 garlic (chopped), shallots 1 root (chopped), oil, salt and chicken essence.

working methods

1. Put oil in the pan, heat it and push it away with a shovel.

2. Stir fry the crucian carp slightly

3. After frying the fish until it becomes discolored, add 1 bowl of half water! A bowl is your bowl of fish soup. Add ginger and garlic

4. Cover the pot, boil over medium heat and stew for 20 minutes. The soup turned white. If there is enough time, put 2 bowls of water and simmer for 2 hours after the fire boils. At that time, the fish will be dissolved in the soup, which is more beautiful!

5. Add appropriate amount of salt and chicken essence and stew for 2 minutes. Finally sprinkle with chopped green onion. Fresh!