1. Prepare ingredients: slice the spring bamboo shoots and blanch them in water, soak the fungus in advance
2. Put oil in a hot pan, add the crucian carp and fry for a while
3. Flip and fry the other side
4. Put in shallots and garlic
5. Add spring bamboo shoots
6. Put in black fungus
7. Put in the right amount of water
8. After the water is boiled, turn to low heat and simmer slowly
9. Add carrot shreds when the soup becomes white, and then add a little salt.
10. Delicious
Tips:Blanch the bamboo shoots in water to remove oxalic acid, and simmer slowly over low heat.
