Main ingredients

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Carp 75g

White radish 3g

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Chicken feet 15g

Accessories

Eggs

5g

Nostoc flagelliforme

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2. Tie the vermicelli into a keel with a thumb and a length of 13.2 cm;

3. Deep-fry the tied vermicelli in an oil pan to expand, and take it out and drain it;

4. spread the eggs in the oil pan into egg skins;

5. wrap the fried vermicelli tightly with egg skin as a dragon body;

6. Dragon scales are made of coriander leaves;

7. Dragon paws are replaced by chicken paws;

8. Take two white radish piers and put bamboo sticks on them for later use;

9. Boil the chicken soup with yellow wine and refined salt in a soup pot, add monosodium glutamate, pour it into a special fish pot, and light the alcohol under the pot rack after serving;

1. Take out the live carp, quickly cut it from the back, peel it straight along the fish spine, and peel it straight from the skin with the other knife, take out two fresh fish pieces, cut them into iris blades, and put them back in their original places;

11. Insert the fish head and tail into the bamboo stick respectively, put them between the two dragons, pose them as carp yue longmen, and serve them immediately;

12. Quickly peel off fresh fish slices under the skin of live fish with chopsticks, put them into the boiled chicken soup pot, and cover the pot;

13. When the pot is boiling, spoon a small bowl of fresh soup and fish fillets for everyone;

14. Then remove the fish skeleton and two dragons, remove the radish pier and bamboo stick, scrape the fish scales, take out the internal organs, wash the blood stains, and put the fish rack back in the original plate;

15. At the same time, add chicken soup to the fish pot, ignite the alcohol and bring it to a boil. Put all the fish racks and dragons in the fish pot, cover the pot, and then bring the soup to a boil, and enjoy the roast tail flavor again.