1. The crucian carp is cleaned, and a few cuts are made on the back of the fish to make it tasty. The roe should be kept in the fish bath and stewed in the fish soup.
2. Soak fresh shiitake mushrooms in clean water for half an hour, soak them to remove sediment, and clean them to prevent them from being shabby.
3. Soak the beancurd at least two hours in advance. If it is in winter, it can be soaked in cold water the night before.
4. Pour proper amount of oil into the pan and heat 67%. Put in the drained crucian carp oil and fry it. The fried fish is golden on one side, and then turn it over.
5. The fish is fried on both sides and is golden. Add the Chinese prickly ash, ginger slices, garlic slices and red pepper segments to stir up the flavor.
6. Add a large bowl of hot water and boil it over a large fire. Give enough water at one time so that the fish soup can be strong.
7. Add two spoons of salt, two spoons of cooking wine, one spoonful of soy sauce, one spoonful of vinegar, one spoonful of sugar and three spoonfuls of soy sauce, bring to a boil for another 10 minutes, and then add the prepared mushroom pieces.
8. Add the soaked beancurd, boil it on high heat and then on low heat for 5 minutes, and then dish it out. There are meat and vegetables, isn't it very simple.