1. The more you cook, the fresher it gets😊
2. Ingredients are ready
3. Wash the cut-up crucian carp and use kitchen paper to soak up the water
4. Put a little salt and ginger in vegetable oil, add 50% heat and fry the carp until golden brown on both sides.
5. Add the boiling water to submerge the crucian carp
6. Cook until the soup is milky
7. Put the hot pot bottom ingredients on high heat and bring to a boil, add salt, light soy sauce, and dark soy sauce to taste.
8. Move to induction cooker
9. Add garlic leaves, blanch the vegetables and mushrooms after the fish is eaten.
Tips:1. The crucian carp should be soaked up so that it won't stick to the pan during frying.
2. Add boiled water so that the broth is easily milky and the cooked fish is not fishy.
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