Grilled crucian carp with green onions for all ages, soft and salty, delicious and delicious

River crucian carp bought from the vegetable market (the back of the fish is black should be better, the stall owner said that it is wild, now there is wild ah, basically farmed, it looks good) Fish please the stall owner to kill a good stomach, go home with water to rinse the fish gills and then ask the stall owner to get clean and then rinse the pan first preheat, add oil (you can also add lard Oh) Oil is slightly hot after putting crucian carp and other side fried brown, turn over one side can not be fried, you can move the pot slightly, wait for both sides to fry through and then put the remaining oil into the green onion segment (green onion can also be more Oh, I bought less that day, thought there was still in the refrigerator, the result was that it had been used up, so I could only put less) After the onion was fried, put the fish on the top of the green onion, put the ginger slices into the soy sauce, sugar and the right amount of water and covered the small heat to simmer for about twenty minutes to collect the juice, pour the juice water on the fish (don't dare to turn over, afraid of crushing the fish, hehe) When the juice is not too much, put the fish and the onion section at the bottom together to put the remaining juice boiling water and then collecting the juice is thicker, add a little sesame oil and vinegar, and then pour on the fish