1. Prepare the ingredients and clean up the crucian carp
2. Pick the wolfberry leaves, clean them and set aside
3. Heat the oil in the pan, put the crucian carp in the pan and fry on low heat
4. Fry two crucian carp until slightly yellow, add ginger slices and appropriate amount of water, bring to a boil
5. Pick up the crucian carp until the soup becomes milky white
6. Then add wolfberry leaves
7. After the high heat is boiled, continue to cook for dozens of seconds, and seasoning can be done
Tips:1. When frying the fish, first fry one side and then turn the other side (don't turn it too early), so that it is not easy to fry the fish skin.
2. The bones of the small crucian carp are small and many, so be careful when you fish out the crucian carp to prevent the bones from falling out of the soup.
