Cooking Steps

1. 

   Step1:Stewed crucian carp should be freshly slaughtered. After removing the scales and gills, discard the internal organs. Clean them. Drain the water or wipe the water off the fish body with a kitchen paper towel for future use.

2. 

   Step2:Put more vegetable oil on the bottom of the pot. It's more than stir fry. Put in the pepper and the big stuff and stir fry for about 3 minutes. After the aroma of the pepper and the big stuff is burst, remove the pepper and the big stuff and throw away the oil.

3. 

   Step3:Put the drained crucian in a hot oil pan. Fry for 35 minutes. When one side is done, turn it over and fry the other side. The oil in the pot will splash out when the fish is in the pot. Be careful not to be scalded by the hot oil.

4. 

   Step4:After the fish is fried, take out another pot. Discard the oil. Put the fish in the casserole. Add boiling water and ginger slices. After the fire is over, continue to heat for 58 minutes, turn the small fire for 40 minutes, and then boil for 4045 minutes.

5. 

   Step5:When making crucian carp soup, the lid of the casserole should be half opened at the beginning of the big fire. After turning the small fire for 40 minutes, the lid can be completely closed. It is better to keep the soup from popping out. Add 2 tablespoons of salt 10 minutes before leaving the pot. If the casserole is small, 2 Carassius carp will be about a Jin in total. If the casserole is large, it's better to cook more soup at one time. 3 Carassius carp are more suitable. If the Carassius carp is small and less than a large pot of water, it's impossible to boil the thick white Carassius soup. If you want to add tofu to the soup, you can put tofu and crucian into the casserole. If you want to add shredded radish, it is suggested to add it about 8 minutes before the pot is out. You'd better use a casserole when making soup. The soup will taste much better.