Accessories: mushrooms, fat pork

Seasoning: onion, ginger, sugar, salt, cooking oil, cooking wine, vinegar, pepper, star anise, cinnamon, soy sauce and stock.

Exercise:

1, wash fish, remove gills and viscera, remove pedicels of mushrooms, and cut fat pork into pieces;

2. Buckle a small dish at the bottom of the pot (suitable for the casserole in Cizhou kiln), put a layer of onion, ginger slices and mushrooms, a layer of diced fish (head facing inward and tail facing outward), and add salt, sugar, cooking wine, vinegar, pepper, star anise, cinnamon and soy sauce;

3. ignite the pot, pour the clear soup into the pot, and keep it on low fire 1-2 hours after the fire boils. When there is little soup in the pot, add a proper amount of hot water (not cold water) until the bones are crisp and rotten.

Features: bone crisp meat alcohol.

Crispy fish history: Crispy fish, also known as brittle fish with bones, originated in Handan, the hometown of brittle fish with bones in China. According to historical records, Zhao in Handan was the ancestor of brittle fish with bones. It was introduced to the palace by the people in Wei and Jin Dynasties, and was given a royal seal by Zhao Kuangyin, a native of Hebei Province in the early Northern Song Dynasty. Since then, it has been honored as a "imperial fish with crisp bones". The key to making bone crisp fish lies in "cooking" and formula.