1. Wash the crucian carp and cut into sections for later use.
2. Put the crucian carp in a clean container, add five slices of ginger, and marinate two spoons of cooking wine for ten minutes.
3. Wash the garlic sprouts and cut them into sections for later use (separate the leaves and stems of the garlic sprouts).
4. Put oil in a hot pan, add ginger, garlic sprouts and fish and fry for a while.
5. Fry the fish until the fish turns white and then add water (please add enough water at once).
6. Cook on medium heat for 15 minutes, add salt and pepper to taste, then add garlic leaves, turn the heat to a low heat and suffocate for one minute.
Tips:Fish gills and fish belly must be sucked clean. Otherwise, the cooked soup will have a fishy smell. Add water and fill up the boiling water at once to make the soup whiter. If you want to drink fresh and sweet soup, just wash it and cook the soup directly.
