1. Ingredients: River crucian carp (washed).
2. Black fungus (soaked and cleaned).
3. Sliced ginger and green onion.
4. White pepper.
5. Pour the oil in the saucepan to heat up, and fry the river crucian on both sides.
6. Then, add water, add some cooking wine, and set aside the ginger and green onions.
7. Then, join the black fungus.
8. Bring to a boil and cook until the soup turns milky white.
9. Then, add some pepper, salt, and chicken essence to taste, and serve.
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