1. Wash the white radish, scrape the peaches, and control the moisture.

2. Fry the rice cake in the oil pan and take it out.

3. Add 60 grams of water and eggs to the flour, knead well and roll into several portions.

4. Cut the fish with skin into small pieces, marinate it with salt, cooking wine and Jiang Mo, then stick a thin layer of flour, wrap it in flour, fry it in oil pan, and take it out for later use.

5. Put a proper amount of broth (soup for cooking fish, meat and kelp) into the pot, add shredded white radish after boiling, and slowly pour in the beaten egg liquid. When the soup boils, add fried rice cake and fish cake, wash celery, cut it into 4 cm long sections, and add a little boiling. Serve.