Ingredients: one crucian carp, three pieces of ginger, one garlic, one spring onion, oil, salt, chicken essence.
Practice:
1. Put oil in the pan, heat it and push it away with a shovel;
2. Fry the crucian carp slightly;
3. Fry the fish until it turns brown. Add 1 1/2 bowl of water and ginger and garlic;
4. Cover the pot, boil it over high fire and stew it over medium heat for 20 minutes, and the fish soup turns white;
5. Add some salt and chicken essence, and stew for another 2 minutes.
The whiter the fish soup is, the more nutritious it is. The white substance is actually the fat of the fish. The more fat, the whiter the color of the fish soup will be.