1 crucian carp slaughtered clean, remove the viscera, scales and gills, both sides of the fish body graver oblique cross flower knife. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Soak dried shiitake mushrooms in warm water and remove the tips. Peel off the asparagus, remove the old skin from the roots with a knife and then slice.

2Heat the oil in a skillet over medium heat until it reaches 70%, then carefully slide in the crucian carp and sauté until lightly golden brown on both sides.

3In a separate sauté pan, add the sautéed crucian carp, scallion knots, ginger, Shaoxing wine and cold water (750ml); bring to a boil over medium-high heat, skim off any foam, then reduce the heat to low and cover with a lid to simmer until the soup turns white (about 15 minutes).

4Reduce the heat to high, add salt, asparagus slices, mushrooms, wait until the soup boils and continue to cook for 5 minutes, then serve and drizzle with cooked chicken fat.