Ingredients: dried kelp, appropriate wooden fish slices, Japanese soy sauce, miso, sake, sugar, salt?

1. Take a piece of dried kelp (I used a piece of dried kelp about 30cm long and 10cm wide) and cut it into small strips. Soak in a pot of cold water for more than 4 hours (I soaked it the night before and got up the next morning). ?

2. Heat kelp slowly with medium and small fire, and take it out when the water is about to boil. ?

3. Boil the seaweed soup and add Japanese soy sauce, miso and sake (on the one hand, the amount of soy sauce should be adjusted according to your own taste, on the other hand, you should be careful not to make the soup too dark, and a pot of Tonga is about half a bowl of soy sauce). Then you can adjust the taste by adding salt and sugar according to your own taste. ?

4. Add a handful of fish fillets, stir a little to let the fish fillets be soaked by the soup base, make the final salty tone, and turn off the heat. The soup base is ready. ?