First, clean the crucian carp, cut it with a knife, marinate it with salt for a while, and then put oil into the pot. After the fire boils, put it in, turn to low heat and fry slowly until the fish skin turns yellow.

Then pour in the right amount of water, add onion, ginger and garlic, simmer for 10 minutes, and add the right amount of salt and chopped green onion to taste.

If it is troublesome to fry the fish first, you can also add ingredients directly into the pot after pickling and cook for about half an hour.

Fish is blended into the soup, and the fish soup is delicious, rich in protein and nutritious.