1. Clean up the crucian carp, prepare the chives and ginger.
2. Wash and prepare fresh mushrooms.
3. Put a little peanut oil in a non-stick pan and heat until the oil is 80% hot. Fry the crucian carp on both sides until the tail is raised.
4. Put a little oil in the wok, add ginger slices, and sauté.
5. Transfer the fried fish and pour in hot water to submerge the fish. Then add the right amount of sugar, chicken essence, cooking wine, three scallions, and heat it over high heat.
6. After the high heat fish soup is boiled, turn to low heat, add fresh mushrooms and continue heating until the mushrooms are cooked, add a little salt and heat for one minute, turn off the heat. The fish soup is milky white at this time.
7. The delicious fish soup is out of the pot, sprinkled with a few chopped green onions, it tastes great.
