Cooking Steps

1. 

   Step1:Heat the pot and throw the pigskin or pork knuckle. Fry the oil over low heat and throw in some ginge

2. 

   Step2:Continue frying until the skins are fragrant with caramel and ginger. Throw on the garlic that has been peeled and cleaned in advance

3. 

   Step3:Fry it a little and pull it twice. Put it on the pile, clean it up in advance and cut into large sections of scallion

4. 

   Step4:Lift the pot, shake it evenly and cover the upper layer of cabbage gang. Clean it up in advance and break it up a little bit

5. 

   Step5:Put on half of the fried fish (if you remember correctly, it should be the same as last year? The lotus leaf duck brought back together and frozen in the refrigerator and forgot to eat it). It's the fried fish wrapped in a layer of egg paste

6. 

   Step6:Pour the cooking wine and pepper according to the fish

7. 

   Step7:Water doesn't need to be more than three or four Liang. Finally, clean up and tear up large cabbage leaves in advance

8. 

   Step8:Put on the lid and let it simmer for five or six minutes. Open the lid and turn it over gently. Dip in some juice and taste it. Be careful

9. 

   Step9:Supplement according to personal preference. No problem. Cover it. Continue to coo it for five or six minutes, then turn off the heat and move out of the pot. Have fun eating garlic and cabbage

10. 

    Step10:There are so many fish stingers. Are they carp?

11. 

    Step11:Let's go. See you tomorrow