1. Wash the crucian carp to remove the water, slice the ginger, and wash with the chives.
2. Divide the washed shallots into white onions and cut into lengths of one inch, and chop the green onion leaves.
3. Heat a wok and pour in cold oil.
4. Add scallion white and ginger slices until fragrant.
5. Place the crucian carp along the side of the pan, and fry each fish until slightly brown on both sides.
6. Add sugar, light soy sauce, dark soy sauce and a few drops of balsamic vinegar, and add a bowl of cold water. The water must immerse the fish.
7. Cover the pot and simmer.
8. The fish noodles must be turned over with a spatula in the middle to make it not sticky to the bottom of the pan. When the soup is thick, add green onion leaves.
9. The fragrant wild crucian carp is out of the pot.
Tips:The fish itself has umami flavor, and the wild crucian carp is much more delicious than the feed from the fish pond, so there is no need to add MSG or chicken essence for freshness.
If there is enough time, it is recommended to add more water when adding water. I think the fish needs to be cooked a little longer to extract the umami taste of the fish itself through braising. The fish soup is fragrant, thick and fresh enough through a long time of braising.
