Wild chubby fish in Qiandao Lake 1 strip (above 18kg), well-developed sea cucumber 30g, soaked dictyophora indusiata 10g, Flammulina velutipes 10g, preserved meat 30g, cabbage core 30g, eight fish balls and half a tomato. 5g of seasoning salt, 5g of monosodium glutamate, 3g of pepper, 50g of lard, 50g of salad oil, 50g of broth, 50g of yellow wine, 50g of ginger and 50g of onion.

The practice of the supreme fish emperor

1. Cut the sea cucumber into squares with a square of 1 cm, cut the bamboo shoots into 3 cm long sections, slice the ginger and cut the onion, then boil the sea cucumber, bamboo shoots, Flammulina velutipes and preserved meat in boiling water for 4 and a half minutes and take them out. Cut the tomatoes into strips.

2. Wash the fish head and cut it into two sections. Heat an empty pot. After adding lard to the pot, add salad oil and heat it to 60%. After adding onion and ginger, fry the fish head for about 5 minutes until both sides are golden. Pour the broth into the pot and the yellow wine. When the fire 15 minutes, add the soaked sea cucumber, dictyophora and bamboo shoots.