Fish PotBunsIngredients for the buns:Chinese Crucian Carpabout 3 pounds,corn flour, bean flour,mashed ginger, scallions, garlic, cooking wine, salt, water, 5 tablespoons of sweet soy sauceFish Pot and Buns Recipe:1. Clean the crucian carp, use about 3 pounds, fill the pot six to seven tenths full, lay a few slices of ginger at the bottom of the pot, place the fish in, add some scallion segments and garlic cloves, pour in about half a cup of cooking wine or beer, add a small spoonful of salt, add a cup of water just covering the fish, add 5 tablespoons of sweet soy sauce, cook over high heat until boiling, then switch to low heat and simmer for 20 minutes.

2. Dissolve baking soda in water, mix corn flour and bean flour in a 2:1 ratio into a bowl, stir in one direction and set aside.

3. Form the prepared dough into small balls and slap them against the edge of the pot, as the fish pot boils, splashes of carp soup will fall onto the buns.

Dissolve baking soda in water, then addmillet flour.soybean flour at a 2:1 ratio into a bowl and stir in one direction before setting aside.

place the preparedwheat flour.integrate it into small balls and slap them against the edge of the wok. The puffed cakes will slide down slightly when placed on the wok.fish brothwill sporadically land on the cakes as the fish pot boils.