1. Clean the bought fish, put it into a more airtight stewing container, add soy sauce, dark soy sauce, monosodium glutamate, sugar, chicken powder, salt, pepper, fish stewing kit, cooking wine, vinegar.

2. Bring the pot to a boil over high heat, then immediately reduce the heat to medium and simmer.

3. Medium heat simmering 30 to 40 minutes, skim the surface of the foam, and then turn the heat to low, cover and simmer for eight hours.

4. After eight hours, turn off the heat, then cool to room temperature and put it in the refrigerator, let it naturally frozen. After six or seven hours, the Hebei Zhaoxian crispy fish is ready.

Note:

1. The core of the production of crispy fish is to remove the fishy flavor, to get rid of the fishy flavor, there are several ways, first of all, repeated cleaning, to clean the fish body mucus and blood, in the process of stewing, the first 30 minutes do not need to cover the lid.

2. The bones become crispy, the bones become crispy mainly is a small fire simmering eight hours, so that collagen and calcium to separate, to achieve the effect of the fish bone flaky.

3. Fish frozen, we need to prepare to remove the fish scales, clean, after the cold water boiled, this time into the ginger slices of cooking wine, and then put the cleaned fish scales into the pot inside the boil for five minutes to fish out, and then cleaned with water for two to three times, and then put the fish scales into the packet breaded, with the fish together with the stew.