1. Production materials:

Main ingredient: large yellow croaker (700g)

Accessory ingredients: winter bamboo shoots (25g)? Mustard greens (100g)

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Seasoning: Rice wine (15g)? MSG (1g) Salt (5g) Ginger (5g)? Lard (refined) (30g)? Green onion (10g)

2. Method:

1. Remove the scales and gills of the large yellow croaker, remove the internal organs at the navel opening, wash, drain the water, and use a knife to cut two pieces of the back meat on both sides. Diagonal cross pattern;

2. Cut the mustard (pickle greens) stems into sections;

3. Clean the bamboo shoot meat and cut it into willow leaves for later use;

4. Heat up the wok, grease the pan with oil, add lard and heat until it is 70% to 80% hot, add yellow croaker, fry it briefly and then fry the other side, then add rice wine, cover and simmer for a while;

5. Add 1000 ml of water, bring to a boil over high heat, cover the pot, move to low heat and simmer for 10 minutes;

6. Simmer until the soup is like white milk and the fish eyes are bulging. When it comes out and cracks, add mustard stem segments, bamboo shoot slices, green onion knots, and refined salt, bring to a boil over high heat, add MSG, and serve in a large soup bowl.

3. Finished product display: