1. Prepare the ingredients, wash them, and peel the yam and carrots. Pay attention to wearing gloves when peeling the yam to avoid itchy hands caused by allergies.
2. Cut shiitake mushrooms, carrots, and yam into small pieces, and slice ginger.
3. Put the oil in the pan. After the oil is hot, put the crucian carp in the pan and fry until golden on both sides. You can sprinkle a layer of flour on the fish, or use kitchen paper to dry the water to prevent the skin from breaking.
4. Put all the ingredients except shiitake mushrooms in a soup pot, boil over high heat, simmer on medium heat for 20 minutes, until the yam carrots are soft and rotten, then add shiitake mushrooms, boil for one minute, add salt, and it will be out of the pot.
