Here's what I did: First, I prepared an oil pan and a soup pan.

Wash fresh crucian carp bought in the market, remove scales, gills and viscera, apply a little salt on the skin of crucian carp, and marinate for 5~ 10 minutes (in order to prevent peeling when frying, as the saying goes, Guangzhou should fry fish first to make fish soup, so that the soup will be richer and whiter! ! ! ! ! ! ! ! ! ), put the washed Morchella and Volvariella volvacea into the soup pot, put a piece of ginger (to drive away the cold) and put the shrimp skin. Burn the oil pan until it is red (oil is appropriate). When you see ripples on the oil surface, you can put the crucian carp in the oil pan and fry it with some thin ginger slices (go in to smell fishy), and fry some tofu by the way (it tastes better! And prevent it from being easily broken in soup), when the tofu turns slightly golden yellow, it can be taken out and put into a soup pot with boiled hot water, and the crucian carp continues to fry in an oil pan. When both sides are golden, scoop out 5 spoonfuls of hot soup from the soup pot and pour it into the oil pan. When frying fish, the fish will leak gelatin and fish oil, which will be delicious under the treatment of soup. ) Pour the crucian carp and thick soup in the oil pan into the soup pot! ! At this time, put the washed coriander and the peeled and diced zucchini into the soup pot. Add fresh scallops and Bai Bei (fresh! ! ! ! ! ) put the right amount of salt. If the weather is cold, the whole family can eat it together. If you like, you can also put beef balls, jiaozi, wonton, fish skin dumplings, braised beef slices and slippery fish. By the way, bring soup to beat the chicken pot. This soup is really fresh and sweet. I won't lie to you.

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