1. Prepare the ingredients.
2. Clean up the crucian carp and pickle with a little salt; wash the bean sprouts; wash the garlic and cut into sections; slice the ginger.
3. Put the bean sprouts in a non-oil pan, dry and stir until soft, set aside.
4. Add a little oil to the pan and fry the fish until slightly yellow on both sides.
5. Add the remaining oil in the pot and sauté the ginger slices.
6. Add soybean sprouts and stir well.
7. Pour the crucian carp.
8. Pour the hot pot bottom ingredients; add a suitable amount of cold water and simmer for 10 minutes.
9. Add garlic and cook for 2 minutes, until broken. Taste it and serve it on the plate.
Tips:1. The bean sprouts are dried first without moisture, which can preserve the umami taste and facilitate better tasting.
2. The seasoning is very salty, no additional salt is added.
