1. Prepared materials. Remove the scales, gills, and internal organs of the crucian carp. Wash the black fungus and soak the hair, shell and slice the winter bamboo shoots, wash the wolfberry, wash everything from the greens, and wash the mushrooms.
2. The crucian carp is scalded to the blood in a pot of boiling water.
3. Pour oil in a pot, sauté chopped shallots and ginger at 50% oil temperature, add water.
4. Put the crucian carp.
5. Add mushrooms, winter bamboo shoots and black fungus.
6. Pour the cooking wine into the pot.
7. Add medlar when the soup in the pot is milky white.
8. Add refined salt.
9. Finally, add the vegetables.
10. Serve out of the pot.
Tips:Crucian:
Crucian carp should not be eaten with garlic, sugar, mustard greens, sand ginseng, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon and Magnolia officinalis. Avoid drinking tea before and after eating fish.
