Cooking Steps

1. 

   Step1:One end of crucian carp should not be too big; it should not be too big; it should be removed to empty the belly; it should be removed to remove the gills; it should be cleaned; it should be stained with oil absorbent paper to remove the water on the surface of the fis

2. 

   Step2:Scallion cut into long segments; ginger take a few shots with a knife and cut into large slices & spare

3. 

   Step3:Heat the oil pan to 70

4. 

   Step4:Stir fry the scallion and ginger until fragrant and fragrant

5. 

   Step5:Fry crucian carp in oil for two sides; fry each side for tens of second

6. 

   Step6:The casserole is boiled to boiling with water in advance

7. 

   Step7:Add fried crucian carp and ginger slices and scallion to boiling water

8. 

   Step8:Boil over high heat for 6 minutes, turn to medium low heat, and you will find that the color of the soup gradually turns to milky white

9. 

   Step9:Stew for another 30 minutes; add a little salt when the color of crucian carp soup turns to true milk white; add some pepper to it; leave the pot and you can have it; put some shallot and cauliflower properly; add it according to your tast