Carassius auratus 1

2 loofahs

condiments

A spoonful of oil

A spoonful of salt

A spoonful of yellow rice wine

Onion 1 root

4 slices of ginger

Production steps

1. Remove scales, gills and internal organs from crucian carp and clean them.

2. Cut a few knives diagonally on both sides of the fish back and apply salt.

3. Put the fish in the dish, sprinkle with a little yellow wine and marinate for a while.

4. Slice ginger.

5. Hot pot cold oil, fire heating.

6. Add ginger slices after the oil is hot.

7. Put the spatula on the oil pan and heat the spatula. Because the cold spatula is easy to stick to the skin when turning the fish.

8. Put the crucian carp into the pot, and change to medium and small fire.

9. Fry until both sides are brown.

10. Pour in the water without fish, and cook over high fire until the fish soup turns white. It's best to use hot water, because soup is easier to boil. If it is cold water, it must be cooked with strong fire, so that the fish soup will turn white. )

1 1. Add a tablespoon of yellow rice wine, turn the water to low heat, and cover the pot.

12. Peel the loofah and cut off both ends.

13. Cut into rolling blades.

14. Cook until the fish soup turns milky white.

15. Put the loofah into the pot and continue to cook for about 10 minutes.

16. Add a proper amount of salt.

17. Add onion.

18. Add some Chili sauce according to your preference and mix well to serve.