1. Various seasonings: pepper, yellow wine, olive oil, soy sauce, dried peppers, salt and rock sugar.

2. Black fungus, soaked and washed for use.

3. Remove intestines, clean cheeks, wash, drain and marinate with yellow wine.

4. Dry pot, preheat the pot with small fire, and come on.

5. Heat the oil, pour in the fish, turn the fire slightly, fry for a while, and gently shake the pot. When the fish can shake in the pot, add water, salt, dried Chili, garlic, ginger, crystal sugar, soy sauce and pepper, cover the pot, bring to a boil with high fire, and turn to medium heat for stewing.

6. About 10 minutes, pour in the edamame rice, cover it, and stew for 10 minutes.

7. Ten minutes, uncover the lid, pour in the black fungus and stew for three to five minutes.

8. Add cooked lard paste

9. Collect the soup, turn off the fire, plate it and serve it.