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. At this time, wash and shred the Chinese cabbage
5. Boil the fish soup for about 20 minutes, add shredded cabbage, and cook on medium heat
6. Cook for another ten minutes, add salt and white pepper. Turn off the fire. Sprinkle chopped green onions.
Tips:Fry the crucian carp first to prevent it from being boiled
