The auxiliary materials are about 400-500g of white radish, Pogostemon rugosa 1, ginger, scallop, blended oil, sesame oil, cooking wine and salt 1.

working methods

1. Slaughter the local crucian carp, wash it, smear it with salt, add a little cooking wine and marinate it with ginger for a while.

2. soak coriander in salt water for 5- 10 minutes, scrape off the mud at the root, wash agastaches, and wash white radish and cut into sections.

3. Wash the rice, marinate it with a little salt and oil, then prepare a few slices of ginger and scallops and soak them in hot water for a while.

4. Boil scallops and ginger slices with appropriate amount of water, then pour in rice and white radish, and cook with high fire until the rice bursts and the radish is transparent.

5. Add crucian carp and Pogostemon, simmer for about 1.5-20 minutes, add coriander, cook for a few minutes, and then add some salt and a little sesame oil to taste.