material

Crucian carp, Chinese cabbage, ginger slices, oil, chicken essence, salt, cooking wine.

working methods

1. Remove viscera from crucian carp, scale and gills (completed by fish boss), wash, dry, marinate with salt and cooking wine for later use, and cut cabbage into small pieces.

2. Heat the pan, add a little oil, add crucian carp and fry until golden on both sides.

3. Add ginger and enough boiling water (about 4 bowls)

4. After boiling, simmer 10 minutes, and the soup will turn white. Add cabbage and stew for 30 minutes.

5. Finally, add salt and chicken essence to taste.