Ingredients: 1 Carassius auratus, 50 grams of yam, 50 grams of carrot, 20 grams of auricularia auricula, 5 grams of ginger and 5 grams of onion.

1. Wash the crucian carp, dry the surface moisture, put oil in the pan, and put the fish and ginger slices in for frying.

2. After frying until golden brown, pour a little cooking wine into the pot to remove the fishy smell, and add hot water.

3. Cover the pot and cook the fish soup over medium heat.

4. After about 8- 10 minutes, add the yam slices and the soaked black fungus, and then cover the stew 10- 15 minutes until the soup turns white.

In the process of stewing fish soup, you can cook a proper amount of rice porridge.

6. Remove the yam from the soup and put it in a food bag, and roll it with a rolling pin until it is tender.

7. Add the yam mud to the cooked porridge and pour in the filtered fish soup.

8. Knead carrots into mud with a food aid and add them to the fish porridge.

9. Remove the big bones from the belly of the fish, grind the fish back to fine mud with a spoon, then check whether there are any small bones and add them to the porridge.

10, fish porridge reheating 1 min.

1 1, finished product drawing.