Grass carp, mackerel or carp, brine tofu a piece, a handful of vermicelli, Chinese cabbage, several slices of pork, hazelnut mill or a number of shiitake mushrooms, potatoes, one to two Ingredients: green chili pepper two, small dry red chili pepper must have (afraid of spicy can be less put), onion a piece, a piece of ginger, garlic half a head of salt, wine, sugar, soy sauce, peppercorns, star anise, cinnamon.

Method of production:

1, over the oil. Wash the fish, open the knife, water control net, over the oil or strong fire frying three or four minutes.

2, adjust the soup. According to their own taste to grasp the amount of salt; cut the green onion into segments, do not chop, so as to increase the beauty of the whole dish; ginger slices, garlic peeled. Put all the ingredients in a cooking pot and mix well. At this point wash the hazelnut mill and immerse it in water. Dice the potatoes and set aside.

3, fish stew. Fish over oil, pour out the excess oil, seasoned soup poured on the fish, add pork; add boiling water, the amount of water does not exceed the fish body below the edge of the large spoon, high fire stew; water boiling three or five minutes after the transfer of small fire stew 20 minutes. Note that the amount of water is not too little, one is a long time to stew, the second is also behind the vermicelli, vermicelli eat water.

4, add ingredients. Fish into the pot stew about 25 minutes, add vermicelli, potatoes and hazelnut mill, vermicelli do not stick to the bottom of the pot to avoid sticking to the pot. 10 minutes after adding cut into large pieces of tofu, cabbage, cabbage can be whole piece into, five or six minutes after the fire out of the pot. Be sure to use a slightly larger pot to serve, so that it is enough to eat the atmosphere.

Heilongjiang's, absolutely authentic