Detailed method of stewing crucian carp

1. Clean the crucian carp, draw a few ramps on the fish's back, draw them on both sides, and put them in a leaking basket to leak.

2. Open fire and pour a small amount of oil (preferably rapeseed oil, the fish soup cooked with rapeseed oil will be whiter and more delicious).

3. Add a few slices of ginger and onion.

Stir-fry the fish in the oil pan until both sides are golden brown.

5. pour a pot of boiling water (boil it with boiling water to make the soup white)

6. Cook the soup until it is milky white (the longer it is cooked, the whiter the soup will be, so be careful not to eat it when it is half cooked).

7. Add a proper amount of salt to the soup bowl, and 2-3 pieces of garlic (garlic needs to be flattened) generally do not need to add monosodium glutamate. If you are used to eating monosodium glutamate, you can add a little. Personally, I think monosodium glutamate is not better and more original.

8. Pour the cooked fish soup into the soup bowl and adjust the amount of salt according to personal taste.