material

One crucian carp, 250g of Flammulina velutipes, Lycium barbarum 10, onion, onion and ginger.

working methods

1. Cut and clean the gill of crucian carp, and cut three holes on both sides of the fish with a knife.

2. Fry in the oil pan until both sides are golden, and take it out for use.

3. Put the fish in a casserole or soup pot, and add some water, at least don't touch the fish. Add cooking wine, salt, onion and ginger. Turn on the fire, cover the pot and cook.

4. Wait for the pot to put the medlar and cook for 20 minutes on low heat.

5. Add Flammulina velutipes.

6, 5 minutes later, the pot can be served, sprinkled with chopped green onion to taste, delicious.