1. Material: Carassius auratus 400-500g, carrot150g, pork100g, horseshoe150g, bamboo pole100g.

2. Accessories: 3 slices of ginger and proper amount of medlar.

3. After the crucian carp is washed, add ginger and fry until golden on both sides.

4, bamboo poles, horseshoes, carrots, into the casserole.

5. Add lean meat and fish.

6, add boiling water, cook for 30 minutes on low heat, and put seasonings when drinking.