Ingredient
75g red beans
600g crucian carp
1/4 dried tangerine peel
2 slices ginger
adequate amount of salt
2 tablespoons oil
Method
Wash the red beans clean and soak them in water for 30 minutes; scale the crucian carp, remove viscera from it, wipe it dry, salt it with a little for 15 minutes, heat the wok, pour 2 tablespoons of oil in, Saute ginger slices, shallow-fry the fish until both sides turn light yellow and scoop it out.
Soak dried tangerine peel until soft and scrape pith away.
Bringing 2 1/2 soup bowls of water to boil, put the red beans, crucian carp, dried tangerine peel and ginger slices in to boil over high heat for 1/2 hour, reduce the fire to mild heat to boil for 1 1/2 hours more and salt them adequately for serving.
