Carassius auratus 1, lean meat 4 liang, ginger 1, Smilax glabra 1 liang, adzuki bean 2 liang, kudzu root 1 jin. Edit this paragraph for details: 1, clean and slice the lean meat, and then cool it with flying water; Wash Rhizoma Smilacis Glabrae and Semen Phaseoli, drain water, peel and wash Radix Puerariae. 2, crucian carp scales, gills and internal organs, after washing, use paper to absorb water (you can ask the master for help when you buy it) 3, heat a little oil, add ginger slices, add fish, fry the fish until both sides are slightly golden, drain the oil. 4. Put other ingredients and fish into the pot, add appropriate amount of water, simmer for two hours, and season with salt.