1, materials: 150 grams of fresh crucian carp, 5 grams of wolfberries, a little chopped parsley, 50 grams of shredded radish, 10 grams of shredded ginger, 5 grams of shredded ham, salt, a little chicken powder.
2, small crucian carp to remove the net viscera, black membrane and gills in the abdomen, with boiling water quickly rinse, wipe the scales under the black surface membrane rinse clean and dry.
3, the pot to stay in the bottom of the oil is hot, the crucian carp on both sides of the slightly fried, put the radish, ham and ginger, broth, medium heat boil after the net foam, into the berries, 15 minutes after the stew until the soup color milky seasoning, because the ham has a salty taste so do not put more salt.
4, put a little parsley before the pot can be de- fishy and greasy, fresh and colorful.