1, mince onion and ginger, chop coriander, slaughter and wash crucian carp.
2. Heat the pan and pour the oil, add onion ginger, pickles and Laoganma and stir-fry until fragrant.
3. Put the fish in the pot, fry them on both sides, then add soy sauce, sugar and oyster sauce.
4. Add the submerged fish and boil. After the water boils, turn to low heat to collect juice.
5, the juice is almost the same, add the right amount of salt to taste.
6. Serve the dish and sprinkle some parsley.