1, wash chop clean, scald water (scald water when the cooking wine that increase a point goes raw meat or fish) , the fish out after scald water is abluent, (without the graph, forget after was being patted great attention)

2, (this one pace can omit, if do not need this one pace to see 3 measure explain please) the chop of fish out accuses to work, arenaceous boiler puts oily little, put little green ginger to fry chop next, add one spoon cooking wine next, fry cooking wine evaporate. Water ～ is added later

3, on the link one measure (because I added spot oil to fry chop, although say chop mouthfeel became good, but soup is some oilier, still suggest not to fry chop, leave directly it is better to stew) . Add cold water next, oneself adjust an amount, big baked wheaten cake leaves, shallot knot is put in, ginger section is put in.

4, small fire turns to be stewed slow after boiled water of big baked wheaten cake, see your mood need to stew how long are oneself controlled, the Yue Jiushang that stews to me is better drink, stew corn is joined after half hours probably.

5, before 10 minutes when give boiler quickly, put yam (if want to eat soft sodden yam is OK again some earlier time is put) , before giving boiler two minutes of Zhong Fang enter salt. Perfect ～