1, 500 grams of crucian carp, 250 grams of cabbage, 10 milliliters of oil, 100 milliliters of water, 10 grams of pepper, 10 grams of salt, 100 milliliters of wine, 50 grams of bamboo shoots, two slices of ginger, two pieces of bean curd, 10 grams of fungus.

2, crucian carp scales, belly, wash, fry with a little salad oil until slightly yellow, put the wine, ginger, water and cook until rolling up, cabbage cleaned and cut into pieces, tofu cut into pieces.

3, the bamboo shoots, Jinghua ham slices on top of the fish, medium heat for 20 minutes, add salt, pepper each a little seasoning can be eaten.