1. Soak lotus seeds for 2 hours
2. Wash schisandra and put it in a tea bag
3. Put the oil in the pan to heat up, put the fish in both sides and fry slightly
4. Add water to the pot, add the fried crucian carp, green onions, ginger, and rice wine to a boil
5. Then put in lotus seeds and schisandra, skim the foam
6. Change to low heat and cook until the soup is milky white
7. Season with salt, pick out the green onions and ginger, and put it in a bowl.
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