1. Material: 1 perch, 15g ginger, 2 vegetables, 5g medlar, a little oil, a little salt, a little chicken essence, a little soy sauce, a little cooking wine and a little pepper.

2. Slaughter and wash the perch, row it obliquely up and down three times, add a little salt and soy sauce, and marinate it with cooking wine.

3, medlar soaked in water, ginger chicken slices, parsley cut into inches.

4, put the right amount of oil in the pot to heat, add ginger slices and stir fry.

5. Add bass and fry until golden on both sides.

6, add the right amount of water, the fire is boiled and turned to a small fire for ten minutes.

7. Add Lycium barbarum and stew for another five minutes.

8. Finally, add the right amount of salt, chicken essence and pepper to taste, and remove the coriander!