1. The crucian carp is marinated for a while in advance with a small amount of salt, and chopped green onion, ginger and garlic for later use
2. Fry the fish hot until golden on both sides
3. Put the ginger and garlic on a low heat and sauté fragrant, the speed should be fast, because ginger and garlic are easy to paste
4. Add a proper amount of water to submerge the fish, add all the seasonings and heat to collect the juice
5. Put crushed red peppers before serving, mix them together, and sprinkle with chopped green onions
6. When collecting the juice, remember to leave a little juice so that the white meat in the fish can be dipped in the juice
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