Ingredients
1 live crucian carp (about 500 g / 1 lb), 250 g (about 1/2 lb) papaya, 20 g dried white wood ear mushrooms, 15 g candied dates.
Seasonings
5 g ginger slices, 1 teaspoon salt, 1 tablespoon vegetable oil.
Steps
1. Soak the white fungus in water until softened, trim off the tough stems, rinse, and tear into small florets; wash the papaya, peel and remove the seeds, then cut into small chunks; rinse the candied dates and remove the pits.
2. Remove scales, gills, and innards from the crucian carp, rinse and drain thoroughly, then place in a hot oiled pan with ginger slices and pan-fry until golden brown on both sides.
3. Add enough water to the pot, first add the crucian carp, white fungus, papaya, and candied dates, bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours, then season with salt, and serve in bowls.