1. 500 grams of crucian carp, 250 grams of cabbage, 10 ml of oil, 100 ml of water, 10 g of pepper, 10 g of salt, 100 ml of wine, 50 g of bamboo shoots, two slices of ginger, two pieces of tofu, and 10 g of fungus.

2. Remove the scales and belly of the crucian carp, wash it and fry it in a little salad oil until it is slightly yellow. Add Shaoxing wine, ginger slices and boil the water until it boils. Wash the Chinese cabbage and cut it into pieces, and cut the tofu into pieces.

3. Place the bamboo shoot slices and Jinghua ham slices on top of the fish, heat over medium heat for 20 minutes, add a little salt and pepper to taste and serve.

Extended information: Note: Crucian carp should not be eaten with garlic. Eating the same food may harm the body and cause gastrointestinal cramps. It should not be eaten with pork. Pork is cold in nature, while crucian carp is warm in nature and has opposite functions, which is not good for health.

It should not be eaten with yam, as it will cause adverse reactions. It should not be eaten with sugar, as it will react with the enzymes in the fish and affect your health.

Gout patients and people allergic to fish should not drink crucian carp soup.