1. Soak the black beans for about 1 hour in advance.

2. Kill the pond carp and wash it clean.

3. Heat the pot, pour oil and add ginger slices.

4. Add the Tangyu and fry over medium-low heat.

5. Turn over and fry again.

6. Wash the fried Tangji.

7. Try to wash off the outer mucous membrane as much as possible.

8. Add water to the pot, and add the squid, black beans, and ginger slices (preferably dry ginger slices) with the cold water. 9. Bring to a boil over high heat and then reduce to low heat. About 1 and a half hours.

10. Add appropriate amount of salt to taste when serving.