Ingredients

Crucian carp moderate amount

Cooked bean curd bamboo moderate amount

Shit mushroom moderate amount

Oil moderate amount

Salt moderate amount

Onion, ginger and garlic moderate amount

Old soya sauce moderate amount

Soy sauce moderate amount

Spice moderate amount

Materials wine moderate amount

Chicken essence moderate amount

Pepper moderate amount

Methodology/steps

1

Fresh mushrooms in water, soaked to remove mud and sand, cut into small pieces

Smaller amount of pepper moderate amount

Methods/Steps

1

Soak fresh shiitake mushrooms in water to remove sediment and cut into small pieces.

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2

Soak rotis at least 2 hours in advance in summer and cut into segments, if in winter you can soak them in cool water the night before.

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3

Remove the scales, guts and gills from the carp, rinse it well, drain it well, and make a few cuts on both sides to make it more flavorful.

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4

Put a moderate amount of oil in the pot, burn to fifty percent heat is the iron pan slightly just black smoke, put in the grass carp, both sides fried until browned.

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5

Put in the prepared pepper grains, garlic slices, scallion segments, ginger slices and dried red chili pepper segments, sauteed out the flavor.

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6

Put the right amount of hot water in the pot, boil over high heat, mix in the right amount of salt, vinegar, cooking wine and sugar, continue to medium-low heat to keep boiling for about 10 minutes, when the soup has been milky.

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7

Successively add the mushrooms and bamboo shoots, add the appropriate amount of chicken essence, soy sauce, soy sauce, keep boiling for 5 minutes over medium-low heat

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8

Stewed to the fish meat is soft and rotting, the fish soup is rich and ready to be discharged from the pot, and then sprinkle with some small shredded green onions. Please pardon the too-affordable and not-so-attractive pot.