1, raw materials: 400 grams of bacon, 250 grams of live loach, 10 grams of crushed dried peppers, 20 grams of Liuyang black beans. 50 grams of vegetable oil, 10 grams of rice vinegar, 20 grams of green onions, 20 grams of ginger, 20 grams of cooking wine, 5 grams of salt, 5 grams of monosodium glutamate.

2, practice: bacon decoupage cut into uniform slices, blanch for use. Pot of water, into the onion, ginger, cooking wine, under the loach blanching fish out. The bacon and loach put together in the buckle bowl. Put oil in the pot, dry pepper, edamame stir-fried, put the seasoning, and then poured in the buckle bowl, on the steam about 30 minutes, out of the cage after the reverse buckle in the plate that is completed.