1. Wash the crucian carp and pumpkin, and smash the ginger. (When washing the crucian carp, wash off the black layer in the belly)
2. Wash the pumpkin and cut into slices.
3. Remove the fishy line from the crucian!
4. After the oil is boiled, turn off the heat and fry slowly until both sides are slightly yellow.
5. Add the right amount of water, cover the pot and bring to a boil on high heat, then turn to low heat and simmer slowly.
6. Boil the fish soup for about half an hour, and when the color of the soup turns milky white, you can put down the cut pumpkins. The pumpkin is simmered for about 20 minutes, add salt and chicken essence and simmer for a while, you can start the pot!
Tips:Every time I make fish, I remove the fishy line, it feels less fishy!
