1, the loach fish is slaughtered and cleaned, and then it is fried in vegetable oil that has been burned to 70% heat until it is slightly hard. Put clear soup in the pot, add Polygonatum, boil and fry for about 15 minutes.

2. Add cooking wine, onion and ginger slices, add loach fish, refined salt and chicken essence to boil, stew until it is 70% mature, and pick out onion and ginger.

3, add mussels and soy sauce to boil, cook until cooked, add medlar to cook until the soup is thick, add monosodium glutamate and pepper, pour sesame oil, thicken with wet starch, and serve.