1. Freshwater crucian carp remove the scales, gills, internal organs, black film, and clean it
2. Cut the green onion, ginger, garlic and set aside
3. Add oil to the hot pot (the pot must be evenly heated), put the crucian carp, don’t turn it over, to avoid peeling
4. Fry on medium and low heat until golden on both sides, add green onion, ginger, garlic and saute, add cooking wine, white vinegar and cook
5. Pour boiling water and change the fire
6. Bring to a boil to remove the floating powder, add salt and change to a low heat to simmer
7. Stew until the soup is white and thick, sprinkle with pepper, and turn off the heat with a little chicken essence for seasoning
8. Fill the soup bowl, sprinkle coriander, wolfberry, please refer to
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