1, materials: 500 grams of crucian carp, 250 grams of cabbage, two pieces of tofu, bamboo shoots, slices of ham, hairy black fungus, two slices of ginger, salad oil, pepper, salt, water, wine.

2, crucian carp scales, belly, wash and fry with a little salad oil until slightly yellow, into the Shaoxing wine, ginger, appropriate amount of water to cook until rolling up.

3, Chinese cabbage washed and cut into pieces, tofu cut into pieces, into the vessel, with the soup into the vessel.

4, bamboo shoots, Jinhua ham slices, black fungus on top of the fish, medium heat for 20 minutes, then add refined salt, paste pepper powder each a little seasoning, can be served.