Preparation materials: 1500 grams of carp, 1 frozen tofu, 200 grams of pork, 200 grams of soaked black fungus, 150 grams of soaked hazelnut mushrooms, 100 grams of potato starch, 2,000 grams of mutton bone broth, 150 grams of soybean paste, 50 grams of scallion, 10 grams of ginger, 2 cloves of garlic, 2 red chili peppers, the right amount of soybean oil, the right amount of salt.

Steps:

1, river carp scaled, gilled, gutted and rinsed, dried, 2-3 cuts on the fish.

2, iron pot hot, with ginger repeatedly rub a few times.

3, add soybean oil, when hot, put the fish into the oil, fry on both sides until golden brown, remove and set aside.

4: Sample all the remaining oil in the pan, add the sliced pancetta, and fry slowly over low heat until the meat is browned and transparent.

5: While the meat is frying, ding the pre-made lamb bone broth in the microwave for 5-6 minutes to warm it up.

6: Add the scallions, garlic and chili peppers to the iron skillet and sauté for flavor.

7: Place the carp on top of the pancetta, pour in the lamb bone broth and bring to a boil over high heat.

8: Add soybean paste, salt, fungus, hazel mushrooms, frozen tofu, cover the pot and simmer on medium-low heat for about 30 minutes.

9: Add the softened potato starch into the pot, and continue to simmer uncovered for about 5 or 6 minutes.

10, sprinkle the parsley section can be turned off the fire to eat.

11, finished.