Cooking Steps

1. 

   Step1:Wash the fish's internal organs this step can be helped by the merchant to cut the fish into pieces and stick the flour to fry my fis

2. 

   Step2:Mix the juice. The taste of the most important fish in this step plays a decisive role in the material - a large onion section, 5 garlic slices (sections), 3 ginger slices, 3 ~ 5 teaspoons of raw soy sauce, 2 ~ 3 teaspoons of old soy sauce, 2 ~ 3 teaspoons of rotten mil

3. 

   Step3:Put a proper amount of oil into the pot. It doesn't need too much oil. Put more oil into the fish and make a noise. Then put more vinegar into the cooking wine. It can also be a little less than the cooking wine. The reaction between vinegar and cooking wine will give off a very fragrant smell. People who have studied chemistry know that ester will be produced

4. 

   Step4:Then put in the mixed bowl of juic

5. 

   Step5:You don't need to grind the fish into the pot completely. You can boil it at 1 / 2 of the fish and taste the salty light. I put the raw soy sauce and soy bean curd just right, so you don't need to put salt and a little more sugar

6. 

   Step6:When the taste is right, the fish can be boiled in the middle of the fire without covering the pot until the soup dries up slowly. I think it is better to leave some soup in the end, and the rice is delicious

7. 

   Step7:Final loading and unloadin