2. Wash the chicken leg mushrooms and soak them in water for 20 minutes.

3. Heat the frying pan.

4. Fry the carp until golden brown on both sides.

5. Put into boiling water.

6. Cover the pan with a lid, bring to a boil over high heat, then turn off the heat and cook for 30 minutes.

7. Fish out the crucian carp (crucian carp is tasteless, you can not eat it, you can eat it if you want).

8. Put the chicken leg mushrooms into the fish soup and cook for 5 minutes.

9. Pour in the appropriate amount of olive oil.

10. Add appropriate amount of chicken powder.

11. Put in moderate amount of salt.

12. Bring to a boil and turn off the heat.