Cooking Steps

1. 

   Step1:If there is no ready-made meat mustard on the market, you can remove the leaf tail and leave it to cook soup with salty protein. Dried silver carp can also be replaced by dried shrimps and scallops.

2. 

   Step2:Wash the mustard and cut into large pieces; soak the whitebait and drain. Marinate with cooking wine for 10 minutes; steam the salted egg yolk; pat the ginger pieces into ginger paste.

3. 

   Step3:Crush the yolk with the back of the spoon.

4. 

   Step4:Heat the pot to 60% heat. Add ginger and stir fry. Add dried silver carp. Fry over medium heat.

5. 

   Step5:Pan fry the silver carp until golden on both sides. Serve.

6. 

   Step6:Add a little oil to the pot. Heat it to 60% heat. Stir fry the salty egg yolk with a small heat.

7. 

   Step7:Put in mustard. Stir well over high heat. Coat each mustard with Jinsha salted egg yolk.

8. 

   Step8:Add the fried silver carp and the high soup which is boiled and mixed with salt. Cover the pot and simmer for 6-8 minutes.

9. 

   Step9:Because the casserole at home is relatively small and inconvenient to stir fry mustard, the casserole should be used first and then turned to the casserole; if the casserole is large enough, you can use it directly to carry out steps 4-8, or continue step 8 directly in the casserole. However, the stewing time should be reduced properly.