1. Peel the papaya, wash, cut in half, remove the seeds, cut into pieces, and put in a bowl for later use.
2. Wash the killed crucian with clean water, drain the water, and put salt on both sides of the body, as well as the fish belly. Pay attention to spread evenly.
3. Add oil to the pot and heat, put a few slices of ginger into the pot and stir fry for a nice aroma.
4. Put the fish in the pan, fry until golden brown on both sides, and serve on a plate for later use.
5. Leave the bottom oil in the pot, pour the papaya and stir-fry for 5 minutes.
6. Pour in an appropriate amount of water, bring to a boil, simmer for 10 minutes on medium-low heat.
7. Add the remaining ginger slices, put the fish in the pot, gently push and mix well.
8. Cook into the cooking wine and mix well. Bring to a boil over medium-low heat and cook for another 10 minutes. Turn the fish on the other side in the middle, you can use chopsticks to help turn it over, so as not to damage the body of the fish.
9. After 10 minutes, add salt to taste. Mix well.
10. Finally, sprinkle with chopped green onion and mix well to serve.
11. Bowl.
Tips:Drain the water after washing the fish, otherwise the oil will splash when frying the fish. Spreading the fish with salt can prevent oil from splashing when frying the fish, and the fish meat is more delicious.
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