Main Ingredients:
Crucian Carp: as needed; Carrots: as needed; Mushrooms: as needed.
Additional Ingredients:
Green Onions: as needed; Ginger: as needed.
Seasonings:
Sichuan Peppercorns: as needed.
Taste: Savory and Sweet; Cooking Method: Stewing; Time: 45 minutes; Difficulty: Advanced.
Detailed Steps for Cooking Carrot Mushroom Crucian Carp Soup
Start by cleaning the fish, removing the black line on the belly, and scraping off the black skin inside the belly.
Stuff the fish with green onions and ginger, pour plenty of cooking wine to remove fishy smell, and marinate the fish in a flat plate for 15 minutes.
Prepare sliced carrots and mushrooms.
Use ginger scraps to rub the edges of the pot to prevent sticking.
Heat a small amount of oil in the pot, fry the dried fish until both sides turn golden brown, then remove from the pot.
Put the fish and green onions in the pot, add carrots, a bit of cooking wine, and a little vinegar, cook over high heat for 10 minutes until the soup turns white and thick.
Put the fish and green onions in the pot, add carrots, a bit of cooking wine, and a little vinegar, pour in all the prepared hot water, cook over high heat for 10 minutes until the soup thickens.
Add mushrooms, simmer over low heat for another 10 minutes.
When turning off the heat, season with salt to taste.
