Ingredients: two crucian carp, half a white radish (about 400g), five fresh mushrooms (optional), three slices of ginger, two short pieces of onion, 0/4 teaspoon of salt/kloc-,2 tablespoons of oil and 2000ml of cold water. Practice: 1, clean the fresh crucian carp, remove the black film inside the fish belly, cut three knives on both sides of the fish, wash the mushrooms, and shred the radish for later use; 2. Dry the washed crucian carp, apply it in the pot with ginger to prevent it from touching the pot, and then pour oil to fry the crucian carp until the cold noodles are golden; 3. After the fish is fried, add 2000 ml of cold water to the pot, add onion and ginger and cook until boiling; 4. When the water boils, add mushrooms and shredded radish, cover the pot, and simmer for half an hour on low heat; 5, stew until the soup is milky white, add salt. Tips: 1, live crucian carp can ask the seller to help slaughter the gills; 2. Before frying fish, rub it in the pot with ginger, which can be sticky; 3, you must pour cold water to cook a very milky fish soup; 4, be sure to put salt at the end, for the same reason as article 3. 5, not mom's, of course, you can drink!