Boil cooked vegetable oil, chicken oil and lard to 70% heat, add ginger, garlic and onion, stir-fry to taste, take out ginger, garlic and onion, add pepper, pickled pepper, watercress and soaked ginger, stir-fry rock sugar with low fire until the water is almost dry, and then add various spices.

Soup material

Base material 1 kg, ginger slices, garlic slices and onion segments 80g, pickled mustard tuber 150g, chicken essence 20g, fresh soup 4kg, old oil 3kg, white soup 2.4kg, celery segment and coriander segment 50g.

Preparation method of soup

Heat the old oil to 80% heat, stir-fry ginger slices, garlic slices and onion slices, add mustard tuber slices, sauerkraut, seasoning, chicken essence and fresh soup, then pour the white soup to boil, sprinkle with celery slices and coriander.

Dip formula

Crispy soybean 1g, Chinese cabbage 2g, chopped green onion and coriander 3g each, fine green pepper or red pepper 5g, pot soup 10g, monosodium glutamate1g.

How to eat

≮ Raw materials suitable for rinsing ≯

Silver carp, grass carp, bamboo shoots, bean products, seasonal fresh vegetables.

Gourmet special

This fish is tender and has a strong taste.