1, materials: 1 crucian carp, 3 slices of ginger, garlic 1 grain (crushed), 1 shallot (chopped), oil, salt and chicken essence.

2. Put oil in the pot, heat it and push it away with a shovel.

3. Fry the crucian carp slightly.

4. After frying until the fish changes color, add 1 bowl and a half of water! A bowl is your bowl of fish soup. Add ginger and garlic.

5, cover the pot, boil over medium heat for 20 minutes. The soup becomes white. If you have enough time, put in 2 bowls of water, and simmer for 2 hours after the fire boils. At that time, all the fish are dissolved in the soup, add appropriate amount of salt and chicken essence, and stew for 2 minutes to get out of the pot. Finally sprinkle with chopped green onion.

matters need attention

Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis, and tea should be avoided before and after eating fish.