1. Kill the crucian carp well, wash it
2. Shred the ginger, put in some salt and cooking wine, mix well and marinate for a while
3. Soak the peanuts for 3-4 hours in advance
4. Pour an appropriate amount of rapeseed oil into the pot to heat, add the marinated crucian carp, and fry until golden on both sides
5. Add appropriate amount of water and soaked peanuts, add appropriate amount of salt and white pepper
6. Stew on high heat for a while, then turn to medium and low heat to simmer
7. Stew until the soup becomes milky white
8. Sprinkle chopped green onion and chicken essence before serving.
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