In the cold winter, you can enjoy a bowl of delicious, rich, non-greasy soup with plenty of content. Fish soup with mushrooms and bamboo stalks can also be used as a mushroom hot pot soup.
Kill the squid and remove the internal organs and fish rafts. (If you don't eat fish like Baba, please keep the scales, the scales are rich in calcium, and the fish soup can be more creamy and thicker).
The mushroom is processed into a palatable size, and the bamboo stalk is soaked in water.
Heat the pan, add a large spoonful of oil, add ginger, scallion, pepper and squid, and fry until the fish is completely cooked on both sides.
Add boiling water and cook for 20 minutes on high heat until the squid is completely smashed, filtered and left with fish soup.
The fish soup is boiled again, and the mushroom slices and bamboo stalks are cooked, added with mash, and seasoned with salt and white pepper.