The way of cooking the dish is complex. The main material is crucian (a kind of fish). Put a cleaned crucian into hot water, scale it, and then cut into the back of the fish slightly. Put shallot and ginger pieces into the hot oil and fry them for a moment. Pour the mixture of milk and soup into the pot and put other sauces into it. The next step is to put the fish and some dried scallop into the pot with the boiling soup, and stew them. Lastly, add egg white into the soup and make it into “small dragons” swimming in the soup.