Steps:
1. Slaughter crucian carp, eviscerate, scale and gills, and lay the fish on both sides. Wash shallots and tie them into onion knots. Soak the dried mushrooms in warm water and remove the stems of the mushrooms. The winter bamboo shoots are stripped of clothes, the old skin at the roots is cut off with a knife, and then sliced for later use.
2. Heat the oil in the wok to 70% heat with medium heat, carefully slide into the crucian carp and fry until both sides are slightly golden, and remove.
3. Take another wok, add the fried crucian carp, shallots, old ginger slices, Shaoxing wine and cold water (750ml), bring to a boil with high fire, skim the floating foam, then turn to low heat, and cover the pot until the soup turns white (about 15 minutes).
4. Turn to high fire, add salt, bamboo shoots and mushrooms, and continue to cook for 5 minutes after the soup is boiled. After taking it out, drop in cooked chicken oil.