The creator of the angelfish should be the famous chef Cao, who worked as a private chef in the mansion of Tan, then commander-in-chief of the Hunan Army (and one of the promoters of Hunan cuisine). The original angelfish recipe has been lost. The versions we see now are all handed down from the memories of famous chefs of Cao's contemporaries. First, stew a pot of chicken soup, then kill two crucian carp in a casserole, then tie the fish head and tail with a rope and hang them on two chopsticks respectively. The length of the pot is slightly shorter than the diameter of the mouth of the casserole, so that the fish can be hung on the edge of the casserole, and then the chicken soup prepared in advance is poured into the casserole. Just before the crucian carp, cover the pot and stew for four hours (tofu stew, fish stew). Fish will slowly fall into the pot and finally take out chopsticks, leaving only fishbones (not to say that there are no thorns at all, no big thorns, but crucian carp has too many broken thorns. ) The whole pot of fish soup is milky white. Remember not to add seasoning but only salt, this is the fresh word you want, otherwise it will grab the taste. In addition, this year's New Year's Eve, I'm going to try to cook two dishes, one is the top grade of Anhui cuisine, and the other is the legendary fairy fish lost in Hunan cuisine.