Ingredients: 3 pieces of fish, salt, ginger, 5g of brown sugar, 3 tbsp of cooking wine, oil 1 tbsp, chicken essence 1g, vinegar, fragrant leaves and proper amount of Lycium barbarum.
1, wash and dry the fish. I have recited it for three days, and I have to air dry it! Bass, grass carp and silver carp are even worse, they can all be used!
2, the orthodox practice is to use a casserole, put some cabbage at the bottom of the pot to prevent the pot from being burnt, fish 10 kg, vinegar about 2 kg, a lot of brown sugar, a lot of salt, ten slices of ginger, a few slices of fragrant leaves, 2-3 peppers, and a handful of medlar. If there is a set bag for stewed fish, you can put two bags and add some white water, and how much is enough.
If the pot is not big enough to be cut in half, a layer of fish and a layer of cabbage leaves will prevent them from sticking together. Soup is better than fish. Refine some oil, cool it and pour it in!
4, the fish will float, the fish can be weighed as something, the fire will boil, and then simmer slowly, 10- 12 hours. You can add some boiling water if you are short of soup when stewing.
5, boneless, sweet and sour, fishbone can be eaten.