1. Heat oil in a frying pan, add ginger slices, and fry the crucian;
2. Fry until browned on both sides;
3. Add appropriate amount of water, add salt and cooking wine, cover the pot and cook;
4. After boiling, pour in the right amount of fresh milk;
5. Use a spoon to skim the soup foam floating on the surface;
6. When the soup is thick and white, add the right amount of chicken essence and start the pot;
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