First, wash the fish. I like to make a few cuts on the washed fish and marinate it with onion, ginger and vinegar for dozens of minutes.

Spiced powder (or thirteen spices)

1.

Small fire, put a little oil, enlarge seasoning and onion, stir-fry the fragrance; Put sugar, according to your own preferences;

Add the bean paste and stir fry a little.

Pour cooking wine along the edge of the pot,

2.

Boil and add fish; Add bone soup/warm water, the dosage is better to overflow fish, and add a few drops of vinegar;

3.

Stew over low heat until the soup boils, add ginger slices after five minutes to remove its fishy smell;

4.

After a quarter of an hour, the soup became thicker and thicker. In the meantime, you can shake the pot to prevent the fish from touching the pot.

When the soup is as thick as honey, you are done.

note:

Follow this step and remember what to put in each step. I just put one, forgot what was under it, and then ran to the computer to have a look. My brain doesn't work well

Pay attention to the amount of bean paste, it will be salty if used too much. Put a little too much bean paste, and the last yellow croaker turned black, which was ugly and a little salty, but the bean paste was really delicious!

The amount of ginger slices depends on the situation. If it still smells like fish, add more. That's what I did.