Home-style version - stone pot breeze fish, the tip of the tongue is extremely fragrant and super with rice and wine

Cooking Instructions

1. Remove the internal organs, wash the yellow calf, add cooking wine and marinate for 10 minutes

   

2. Make the bottom soup spice A
   
   wash all the spices, because you want to put it in the oil pan, you need to drain the water and then cut it into small pieces according to the classification and put it on the plate
   
   1 spice
   onion cut into cubes, shallots, celery stalks cut into pieces
   , two wattle strips, red rice spicy evenly cut into sections
   , shallots and dried chili peppers cut into sections, garlic peeled and cut in half
   
   2 spices
   star anise, pepper, bay leaves, cinnamon, wash and put separately in
   
   a small bowl 3 spices
   celery leaves, coriander, shallots put together

   

3. Add 100ml of rapeseed oil to a hot pan, and you can replace it with peanut oil. Wait until the oil is hot. Turn the heat to medium and
   
   add the prepared spice 1, fry for 10 minutes, then
   add spice 2 and fry for 10 minutes

   

4. Add 1.5-2L of soup base, or purified water. I didn't prepare the soup base and just put the water. Add another 3 spices and cook over high heat for 30 minutes

   

5. When the soup is golden brown, you can strain out the soup base for later use. Discard the spice residue.

   

6. Seasoning Spice BTake
   
   a small bowl, add oyster sauce, salt, sugar, garlic powder, light soy sauce and stir

   

7. Mix spice A and seasoning spice B in the base soup and stir well so that you can taste the saltiness by yourself. At this time, you can feel the special fragrance of spices on the tip of your tongue! The taste is truly indescribable, it is so unique and delicious!

   

8. In another pot, add water and add 5g of salt to the water. Cook your favorite enoki mushrooms, radish slices, and potato flour. Place in a casserole. If you don't have a casserole at home, put it in a basin for later use

   

9. In another pot, pour in the spices and bring to a boil.

   

10. Put in the yellowfish prepared in advance. It is best to choose about 2 finger widths for yellow gackery, so that it is easy to absorb the flavor. If you choose a large one, you need to cut the yellow garfish a few times. Turn on high heat and cook for 6-8 minutes.

    

11. Pour the boiled Huangga fish into a casserole or basin, put a little bit of Erjingtiao, and splash it with hot oil, and a unique flavor of stone pot Qingfeng fish is ready