Crucian carp soup first release

This basket has nine fish, all lively crucian carp.

Rarely in agreement, all three people didn't eat the fish heads, so all the fish had their heads and innards removed. You could tell they were all food lovers, as they didn't forget to keep the fish roe.

Add an appropriate amount of oil to the wok, then put in all the fish and fry them until both sides are golden. The wok is very large, the kitchen is very dark, and it's really difficult for me to shoot it like this.

Heat a separate pan with oil and sauté the green onions, ginger, and garlic until fragrant. Add the pan-fried crucian carp, sprinkle with cooking wine, add an appropriate amount of boiling water, and simmer the fish over low heat.

The stewed crucian carp soup is ready. Doesn't it look very professional? The taste is extremely delicious. Keep in mind that we couldn't find more seasonings in someone else's kitchen, so making it this perfect is not easy.

Each person also has this small bowl of soup; it should be enough to moisten you!