Cabbage Crucian Fish Soup
1.
Crucian carp, visceral, descaled, washed and dried
2.
Put oil in the pan, put the ginger slices after it is hot, put the fish in a low heat and fry the double-sided golden brown
3.
Pour in fresh boiling water and bring to a boil
4.
Wash the Chinese cabbage
5.
Shred
6.
Boil the fish soup for about 25 minutes
7.
Add shredded cabbage, cook for ten minutes on medium heat, add salt and white pepper. Turn off the fire. Sprinkle chopped green onions.
Tips:
Fry the crucian first to prevent it from being boiled.