How to braise crucian carp

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  1.
  
  Remove the internal organs, fish scales, gills, etc.from the crucian carp, scrape off the black film in the fish belly, and remove Clean the whole fish, score three times on both sides of the fish body (for better flavor) and set aside.
  

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  2. Peel and wash the garlic cloves and set aside, wash and cut the green onions and green onions Set aside sections, shred the ginger for use, peel and wash the onions, chop into pieces and set aside.

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  3. Heat the pan with cold oil, sauté the onion segments, shredded ginger, chopped onions, crushed garlic cloves, and then add an appropriate amount of salt and stir-fry evenly.
  
  Put the fish tail into the pan and fry one side (don’t let go of the fish tail) and then fry the other side.Do the same for the other fish.After waiting for a while, pour an appropriate amount of light soy sauce and an appropriate amount of dark soy sauce into the pot.From time to time, use a spoon to ladle the soup onto the fish to infuse it with flavor.
  
  Stew for a while, add clean water and bring to a boil, then open the lid of the pot after about a quarter of an hour (the soup should be simmered until thick), sprinkle a little chicken essence to taste, pour in a little sesame oil and mix the soup evenly Pour the sauce until the fish is on the plate and sprinkle with chopped green onion.