Ingredients: garlic, ginger, soy sauce, sugar, salt, perilla, onion, shredded red pepper and cooking wine.

1. Set the wok on fire, add cooking oil, boil it, add meat foam to the wok for a while, then add onion and ginger slices, and stir-fry twice.

2. After the fragrance is released, pour lentils, diced tomatoes, peppers and diced lotus root into the pot.

3. Then add rice wine, white sugar and appropriate white soup. After boiling, thicken with water starch, add chicken essence, stir well, pour sesame oil, and pour the fish juice.

It is a custom of Dong people to cook fish. Harvest in the autumn and harvest in the wild during the busy farming season. Catch domestic live fish from paddy fields, remove scales and internal organs, clean them, put branches through the fish mouth, turn them over on a bonfire, and smoke them until the fish turns yellow. Tear the fish by hand and dip it in the salt and pepper brought from home. It is fresh, tender and delicious.