Main Ingredients

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Carp 750g

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White radish 300g

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Chicken claw 150g

Sides

Egg

50g

Faucet

5g

Vermicelli

15g

Seasoning

Salt

5g

Monosodium glutamate (MSG)

2g

White wine

10g

Cilantro

10g

Cooked carp <

1. Carve 4 dragon heads from white radish;

2. Tie the vermicelli into a thumb-thick, 13.2-cm-long keel;

3. Fry the tied vermicelli in a frying pan to swell it up, then remove it and drain off the oil;

4. Spread an egg into the frying pan to form an egg skin;

5. Wrap the fried vermicelli around the skin tightly to serve as the dragon's body;

6. Dragon's scales and armor with cilantro leaves arranged;

7. Dragon claws with chicken claws instead;

8. Take two white radish pier, the top of the inserted bamboo skewers standby;

9. Chicken broth with yellow wine, refined salt in a saucepan to boil, add monosodium glutamate out of the pot, poured into the special pot of fish, served on the table to ignite the pot under the rack of alcohol;

10. Fished out the live carp, quickly from the back of the Open the knife, along the fish spine straight peeling, another knife from the fish skin straight peeling, take out two pieces of fresh fish meat, cut into butterfly flower blade, and then load back to the original place of the fish body;

11. Fish head and tail each inserted into a bamboo stick, placed in the middle of the two dragons, posed in the position of the carp leaping the Dragon Gate, instantly on the table;

12. Quickly use the chopsticks to peel out the fresh fish slices from under the skin of the live fish into the pot of chicken broth that has been boiling, and then cover the pot;

12. Cover the pot with a lid;

13. When the pot boils, use a spoon to give each person a small bowl of fresh soup and fish slices;

14. Then remove all the fish skeleton and the two dragons, remove the radish duns and the bamboo sticks, then scrape the fish scales, take out the internal organs, wash the blood, and put the fish rack into the original plate;

15. At the same time, add the chicken broth to the fish pot, ignite the alcohol and bring to a boil, and put the fish rack, Dragon body all into the fish pot, cover the pot, boil, and then once again soup, taste the flavor of roasted tail.