1. Dispose of the fish clean.
2. Peel the loofah and cut into pieces with a hob, and slice the ginger and garlic.
3. Heat the pan with cold oil and sauté the ginger and garlic until fragrant.
4. Fry the cleaned crucian carp.
5. Add the right amount of cooking wine and light soy sauce.
6. Lower the loofah and braise slightly.
7. Add a bowl of water to a low heat and simmer, add fresh perilla.
8. Season with appropriate amount of dried chili and salt, and sprinkle with chopped green onion.
