2.2. Wash and cut the angelica, shred the ginger, and wash and drain the medlar.

3.3. Boil Angelica sinensis, 1 tablespoon cooking wine and 4 bowls of water, and simmer for 25 minutes.

4.4. Stuff a little shredded ginger in the belly of the fish, put the crucian carp into the casserole, pour in the cooked angelica soup and stir well. Bring the fire to a boil and simmer for 20 minutes.

5.5. Add Lycium barbarum and continue to cook 10 minute. Finally, add coriander, salt and monosodium glutamate.