1. Wash the crucian carp (the scales must be removed, and the black membrane in the abdomen must be cleaned), chop it with a knife a few times, cook it well, and then cover it with cooking wine and salt for more than ten minutes.

2. Add peanut oil to the pot. When the peanut oil is 70% hot, add a little ginger to the pot, then add the fish, fry on low heat until both sides are brown, and take it out for later use.

3. Add green pepper, a spoonful of salt, stir-fry for spicy taste, and add dried pepper, ginger and garlic.

4. After the water is boiled, add celery, 1 min, add fried fish, add soy sauce and white vinegar, and add appropriate amount of pepper after 3 minutes. It tastes very delicious and has no fishy smell.