Gourmet ingredients: sun and not dry dried puffer fish a dried, 200 grams of green carrots, onion, ginger and garlic 10 grams of each

Seasoning: 15 grams of Ajinomoto soy sauce, 5 grams of cooking wine, 20 grams of peanut oil, 2 grams of sugar, 2 grams of dried chili peppers

Gourmet production:

1, the first dried puffer fish cut into small pieces;

2, the green carrot peeled and cut into a slightly thick diamond-shaped slices;

3, the pot of boiling water will be cut into the radish slices into the flying water, over cold water standby;

4, frying pan hot add peanut oil, popping onion, ginger and garlic slices and dried chili segments;

5, will be cut into dry puffer fish into the pan frying, cooking soy sauce frying pan gas, add the slices of green carrots;

6, will be the casserole dish is hot, will dry puffer fish and radish into it, add the right amount of soup, put cooking wine, sugar boil on high heat;

7, cover the pot with a lid on medium heat for 20 minutes so that the puffer fish skin gelatin melted into the soup, to be thick soup, radish become soft can be cease fire to eat.