3 crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu and 200 grams of fresh mushrooms. Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 3g of pickled pepper, 0g of monosodium glutamate15g, 20g of chicken essence, 3g of pepper and 20g of cooking wine.

manufacturing method

1. Slice magnolia into diamonds, box tofu, divide it into seven parts, and divide fresh mushrooms into two parts. Wash it and put it in a casserole for later use.

2. Slice ginger, garlic, onion and soaked red pepper, and cut into the shape of "horse ears".

3. Scale the crucian carp, remove gills and viscera, fry them in oil pan until both sides are golden, and take them out.

4. Put the wok on the fire, add the oil and heat it, add the ginger and garlic slices, the onion segments, and soak the red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.