1. More than ten river fish, half a bowl of Yangjiang black bean sauce, and an appropriate amount of water.

2. Remove the guts, scales and wash the fish, and cut off the head.

3. Drain the fish and fry it in heated oil until crispy.

4. Wash them all and put them into a pot, add water and bring to a boil. Then add the fried fish and simmer for about ten minutes until the juice is reduced.