2 crucian carp (about 400g), 50g of coix seed, about 20 medlar, 2 pieces of salt, cooking wine, ginger and onion.

working methods

1. Clean the crucian carp (you can also ask the seller to clean it before buying it, and then clean it after going home), then put some salt on the fish for 5 minutes, wash the coix seed, and soak it in water for half a day in advance for later use.

2. Absorb the surface of the treated crucian carp with kitchen paper, put a layer of oil in the pot, put the crucian carp in the pot, fry it slowly with low fire, fry it thoroughly, and then turn over to continue frying.

3. After the crucian carp is fried, add boiling water, shallots, ginger slices and cooking wine, and cook for 5 minutes on high fire until the soup turns white.

4. Then pour the soaked Coix seed into the soup and boil it again, with slow fire 1 hour.

5. Finally, put the medlar soaked in advance two minutes before the pot, add salt, and sprinkle some chopped green onion when drinking.