Ji yu dou fu

Rinse the crucian carp thoroughly and pat it completely dry with paper towels. Make a few shallow diagonal cuts on both sides of the fish.

Heat vegetable oil in a large wok or pot over medium-high heat until shimmering.

Carefully place the crucian carp into the hot oil and pan-fry each side until golden brown and slightly crispy, about 3-4 minutes per side. This step is crucial for achieving a milky broth.