Instruments: garlic, ginger, soy sauce, sugar, salt, perilla, green onions, red pepper, cooking wine.

1, the frying pan on the fire, put cooking oil, after boiling into the meat foam burst pot for a while, and then into the green onions, ginger, and then stir fry two.

2, to be out of the aroma, lentils, tomatoes, chili peppers, lotus root diced together into the pot.

3, then add rice wine, sugar and appropriate white soup, to the boil, thicken with water starch, add chicken essence, stir fry, drizzle sesame oil, pouring fish sauce is ready.

Burning fish is a Dong custom. In the fall harvest season, to the field harvest. Catch live domesticated fish from the paddy fields, remove the scales, internal organs, wash and wear a branch through the mouth of the fish, turn and smoke on the bonfire, when the fish turns yellow, can be eaten. The fish are torn by hand and dipped in salt and chili pepper brought from home, making them fresh and tasty with a unique flavor.