Food ingredients: one dried puffer fish, 2g of green radish and 1g of onion, ginger and garlic slices.

Seasoning: 15g of Weidamei soy sauce, 5g of cooking wine, 2g of peanut oil, 2g of white sugar and 2g of dried pepper.

Food preparation:

1. Cut the dried puffer fish into small pieces;

2. Peel the radish and cut it into slightly thick rhombic slices;

3. Boil the pot with boiling water. Put the sliced radish into flying water and let it cool for later use.

4. Heat the wok, add peanut oil, stir-fry chives, ginger, garlic slices and dried peppers;

5. Put the cut dried puffer fish into the pot and fry it slightly. Add soy sauce to stir the pot, and add green radish slices.

6. Heat the casserole, pour the dried puffer fish and radish into it, add a proper amount of soup, add cooking wine and white sugar and bring to a boil;

7. Cover the pot and simmer for 2 minutes to make the gum of puffer fish skin melt into the soup. When the soup becomes thick and the radish becomes soft, stop eating.