Accessories: mushroom (fresh) 50g green pepper 50g egg white 50g.

Seasoning: tomato sauce 10g vinegar 5g sugar 5g salt 3g chicken essence 2g onion 5g ginger 5g garlic 5g vegetable oil 40g each.

The practice of chrysanthemum paddling:

1. The tail of grass carp was washed and sliced into sloping leaves;

2. Blanch the winter bamboo shoots after slicing;

3. Wash and blanch the rape heart;

4. Wash Tricholoma aquatica and slice it;

5. The crispy rice is broken into small pieces by hand;

6. Put vegetable oil on the pot, stir-fry onion and ginger slices, add soy sauce, cooking wine and milk soup, take out onion and ginger slices after a little cooking, and then add sea cucumber, winter bamboo shoots and mushroom slices;

7. After boiling, adjust the taste with salt, pepper and chicken essence. Finally, add the rape heart and burn it until it tastes delicious. Thicken with starch, pour some sesame oil, and then put sea cucumber and marinade in two soup bowls.

8. Put the oil into the pot after the fire. When the oil is hot, fry the crispy rice in the pot until golden brown, immediately scoop it into the basin with a colander, and then pour some hot oil on the fried crispy rice;

9. Pour the cooked sea cucumber and marinade into the crispy soup pot at the same time, making a squeaking sound.

For more information about chrysanthemum paddling, please see Mint.com Food Bank /shiwu/juhuahuashuai.