Ingredients: Carassius auratus 1 .500g, frozen tofu1block, pork belly slices 200g, black fungus with soaked hair 200g, potato flour100g, hazelnut mushroom with soaked hair1.50g, sheep bone soup 200g, onion 50g.

1, Jiang carp scales, gills, internal organs, wash, drain water, and cut 2-3 knives on the fish.

2, the iron pot is hot, and the ginger is repeatedly rubbed.

3. Add soybean oil and heat.

4. Put the fish in the oil, fry on both sides until golden brown, and take it out for later use.

5. Take out all the remaining oil in the pot and put the pork belly slices.

6. Fry slowly with low fire until the meat turns brown and transparent.

7. When frying meat, put the prepared mutton bone soup in the microwave oven for 5-6 minutes to make the mutton bone soup warm.

8. Put the onion, garlic and pepper in the iron pot to give off the fragrance.

9. Put carp on pork belly.

10, pour the sheep bone soup and bring it to a boil.

1 1. Add soy sauce, salt and auricularia in turn.

12, add hazelnut mushroom.

13, add frozen tofu, cover the pot, and simmer for about 30 minutes.

14, put the soft potato powder into the pot and continue to stew for about 5 or 6 minutes without covering the pot.

15, sprinkle with coriander.

16, cut the parsley and you can eat it.