Crucian carp and oyster mushroom soup

Overview

The fish soup is stewed with mushrooms, adding freshness to the soup.

Tear the oyster mushrooms into small florets, wash and set aside.
Clean the crucian carp, remove the internal black film, heat oil in a pan, and fry.
Fry one side until it is well-formed, turn over and fry the other side, and pour cooking wine on the side of the pot to remove the fishy smell.
Pour in enough boiling water and simmer over medium-low heat for 15 minutes.
Add ginger slices and scallions.
Remove the ginger slices and scallions, add the oyster mushrooms, and simmer for another five minutes.
Add a little pepper and salt to taste.
Remove from the pot and serve on a plate, sprinkle with chopped green onion or coriander.