6 Red shoe fish, 1 carrot, 400g corn flour, 50g white flour, 1 onion, 1 ginger, 4 cloves garlic, 1 coriander, 2 dried red peppers, 2 tablespoons soy sauce, 1 tablespoon cooking wine and a proper amount of edible oil.

2. Practice:

(1) Viscerate the red shoe fish, cut off the accessory fins on both sides, remove the gills, and rinse with clean water. Red shoe fish has no scales, so you don't need to scrape them. However, the lips and jaws of the red shoe fish are easy to contain deposits. You can remove the upper lip of the fish and rinse the sediment with clear water.

(2) Heat the oil in the pot. When the oil is hot, add ginger slices, star anise and pepper, stir-fry until fragrant, then add red shoe fish and stir-fry for 5 minutes.

(3) Add chopped green onion and minced garlic, add 1 tablespoon cooking wine and 2 tablespoons soy sauce to color the fish.

(4) Wash carrots and cut them into thick radish slices. Cut the onion into chopped green onion, slice the ginger, peel the garlic and mash it with a knife, and cut the parsley into sections for later use.

(5) Take 400g corn flour and 50g white flour, add 3g baking powder, and stir evenly.

(6) Add a proper amount of water, knead the mixed flour into smooth dough, and let it stand for 10 minute.

(7) Add sliced radish, add water, and don't fish. After the fire boils, turn to low heat and stew for 20 minutes. While putting radish, divide the dough into even small portions to make dough, then press it into small cakes and stick it around the pot.

(8) Add salt to taste, add dried Chili, stew for another 5 minutes, sprinkle with coriander and take out the pot.