1. The black film in the belly of the crucian carp should be cleaned up.
2. Chopped green onion, shredded ginger, add a little salt to the cooking wine
3. Spread the green onion and ginger cooking wine juice evenly and marinate for 10 minutes
4. Prepare other materials while kipping the fish, remove the roots of the seafood mushrooms and wash them
5. Boxed soft tofu shredded (finger-thin thickness) and set aside
6. After the wok is heated, add an appropriate amount of oil. After the oil is warm, carefully put the fish in, and wait patiently for the fish to fry before moving the fish (this fish will not be fried)
7. Fry the fish until golden on both sides, take out the fish and fry the remaining two poached eggs for use (the poached eggs are not pictured)
8. Put the fried fish in a pot, add boiling water and the amount of water is less than the body of the fish, add a whole poached egg and green onion, boil for 10 minutes on high heat
9. Ten minutes later, take out the green onion in the soup and throw it away (the fish soup is already white at this time), add tofu, seafood, mushrooms and appropriate amount of salt and continue to cook on medium heat for 15 minutes
10. The cooked fish soup has a mellow texture, delicious taste, and is not fishy
