With makings
| Ginger | 1 whole |
| Chinese prickly ash | One small spoon |
| Green | Half |
| Garlic | 5 valve |
| Millet any of several hot spice plants | 10 |
| Unripe smoke | One big spoon |
| Often smoke | One spoon |
| Thick broad-bean sauce of county ining order to | One spoon |
| Thick broad-bean sauce | One spoon |
| Anise | 5 |
| Celery paragraph | A few |
| Salt | Right amount |
| Gallinaceous essence | A few |
| Gourmet powder | A few |
| Do chili | A certain number of |
The practice of small hot fish
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Fish of small crucian carp is abluent, general I am done more a few.
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Boiler burns oil since, put millet any of several hot spice plants, do chili, green, ginger, chinese prickly ash, 8 any of several hot spice plants, thick broad-bean sauce, valve of secondary county beans. Fry red oil, aroma.
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Put fish of small crucian carp. Water is right amount, water has done not have a fish can. Put a few salt, put less a few, piece if boiler is weak, add again.
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After water leaves 10 minutes or so. Time is fastened too long, whole cannot be taken when the area has frozen to take next, the look is brittle.
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Put caraway, garlic valve, gallinaceous essence, gourmet powder. Salt adds touch again not quite. Continue to stew a few minutes.
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Have pot. Cool hind put cold storage. A few are taken out when eating.
