7 ~ 8 kinds of wild miscellaneous fish 1000g, snail 100g, wild shrimp 100g, pork belly 50g, garlic 20g, 3 shallots, ginger 15g, millet spicy 4g and coriander 2g.

Seasoning:

Rapeseed oil 100g, fresh bean paste 20g, pepper 15g, white wine 5g, Donggu Yipin fresh soy sauce 30g, salt 4g, white sugar 2g, soy sauce 8g and balsamic vinegar 5g.

Exercise:

1. Slaughter and wash all kinds of wild small miscellaneous fish for later use;

2. Scald eels and catfish with boiling water;

3. Burn for five seconds and quickly cool with cold water;

4. Then wipe off the mucus and wash it for later use;

5. Cut the eel and catfish with a flower knife for later use;

6. Pork belly is changed into a knife and diced for use;

7. Chop the onion and slice the ginger;

8. Replace the spicy millet with a knife and cut it into sections with a width of 1 cm for later use;

9. Heat the pot and add a little rapeseed oil;

10. Put the pork belly in the pot and stir-fry until it is oily;

1 1. Put the onion, ginger slices, garlic and millet into the pot and stir-fry;

12. Add 20g of fresh bean paste and15g of water pepper and stir-fry until fragrant;

13. Next, put the washed fish in the pot and fry them slightly on both sides;

14. Cook a little white wine;

15. Add a proper amount of Donggu Yipin fresh soy sauce;

16. Then add enough boiling water;

17. Add proper amount of salt and sugar respectively;

18. Add a little soy sauce;

19. Add a little balsamic vinegar;

20. Cover burning 15 minutes;

2 1. Heat another pot, add appropriate amount of boiling water, and blanch the snail in the pot;

22./kloc-After 0/5 minutes, put the blanched snail into the pot and burn it for 2 ~ 3 minutes;

23. Add a little shrimp and cook for 1 min;

24. Open a big fire to collect thick soup;

25. Take out the pot and put it into the basin;

26. Season with a little parsley.