Ingredients: fresh mandarin fish accessories: sliced meat, sliced bamboo shoots, soy sauce, Shaoxing wine, sugar, Jiang Mo, chicken soup, lard and green garlic.

1. Wash fresh mandarin fish, remove scales (pickling mandarin fish without scales will make it difficult for the fish to drain water during the pickling process, which will affect the taste of stinky mandarin fish), cut open the belly of the fish, add salt, and then marinate it in wooden barrels (the best way is to marinate it in wooden barrels, or in foam boxes, or in tanks), but don't marinate it directly. ), and then put the fish in the room temperature of about 25' C. After six or seven days, the fish will give off an odor that looks like a bad smell.

2. Wash it and cut a few oblique knife flowers on both sides. After drying, put it in the oil pan and fry it slightly. When both sides are light yellow, pour in a colander to drain the oil.

3. Leave a little oil in the original pot, stir-fry the sliced meat and bamboo shoots slightly, then add the fish, add soy sauce, Shaoxing wine, sugar, Jiang Mo and chicken soup, boil over high fire, and then simmer for about 40 minutes. When the soup is almost dry, remove the green garlic, dilute it with wet starch and sprinkle with cooked lard. Serve the dishes out of the pot.