250g silver carp tail, 300g yam, 20g fresh perilla leaves, 15g ginger, 3/4 tsp salt, 2 tsp cooking wine, 1/4 tsp pepper, 1/4 tsp MSG

Method

1. Wash the fish tail and yam, and slice the ginger.

2. Clean the perilla leaves.

3. Peel and cut the yam into sections.

4. Heat the pan, add a little oil, and fry the fish tail until both sides are slightly brown.

5. Add enough boiling water, ginger, cooking wine, and salt to the pot.

6. Bring to a boil and simmer for 10 minutes.

7. Add the yam cubes and cook for 15 minutes.

8. Finally, add the perilla leaves and cook for 2 minutes. Add pepper and MSG and mix thoroughly.