Guangfeng baked crucian carp with peas is a special food in Guangfeng County, Shangrao City, Jiangxi Province. Baked crucian carp with peas in Guangfeng is a kind of Raobang dish in Gancai and a special dish in Guangfeng County. Because of its "fresh, fragrant and tender" advantages, it is deeply loved by the people. Baked crucian carp with peas in Guangfeng, the main ingredient is Yongfeng peas, a specialty of Guangfeng. The crucian carp is selected from the crucian carp produced in Fengxi, Guangfeng, and the oil is tea seed oil. Ingredients: Two crucian carp (about half a catty) in Fengxi, Guangfeng, and half a catty of Yongfeng peas. Ingredients: Chili powder, onion, ginger, garlic, cooking wine, vinegar, soy sauce, salt, rock sugar and chicken essence (appropriate amount). The method of roasting crucian carp with Guangfeng peas: 1, heat the pot, add proper amount of tea seed oil, and put Fengxi crucian carp into a wok after the oil is heated. 2. When frying fish, pay attention to turning over in time. When the fish is fried until it is 7-8 ripe, pour in peas and stir fry;

Wudu broth

When I first heard clear soup, I took it for granted that it was the soup on the table, and it was delicious and rarely greasy. But when I arrived in Wudu, I realized that the clear soup in Wudu was a snack, a very delicious snack! Many people have eaten small wonton, and they are impressed by her crystal clear skin, delicious meat stuffing and soft and smooth taste, but they are dwarfed by clear soup. The skin of clear soup is hand-dried, as thin as paper wings; Clear soup stuffing is hammered out with the back of a knife. Master held the skin in his left hand, took a bamboo in his right hand and dipped it in some meat. Bamboo pole dancing, hands turned, meat and skin mixed together, became a small clear soup. Boil it in a soup pot, that is, take it out, put it in a bowl, sprinkle with chopped green onion, and finally decorate it with lard and sesame oil.