1. Wash the crucian carp and drain the water (wipe it with kitchen paper), boil the oil until it smokes, add a little salt and ginger slices to a boil. Put the fish in the pan carefully, shake it a few times, let the fish fry slowly, don’t turn over, wait until the fry is done, flip it over gently, the skin is not easy to break, do not use a shovel Shovel vigorously, the time is up, the fish skin will naturally take shape. (This step is the key, the oil must be boiled, and soy oil must be used. This is the key to the thick and white soup. The fish must be fried.) My pan is not very good, especially easy to stick to the skin, I suggest you use an iron pan Or non-stick pan.
2. After frying the two sides, pour an appropriate amount of white sprinkle and simmer in the pan, add an appropriate amount of water, generally 2 bowls of water per fish.
3. After boiling, add more salt. Some salt has been added when boiling the oil. Please pay attention. Bring high heat until the soup is thick and white, then change to medium heat. (This step is also the key, it must be thick and white before the fire can be changed)
4. After the soup is collected, there is almost 1 bowl left and you can put the chopped green onion and cook it out. If you want to add vegetarian dishes, just add them at this time, just blanch them.
Tips:Soybean oil has to be boiled and then fried fish. After adding water, it has to be heated until the soup is thick and white before turning to medium heat
