Accessories: mushrooms, fat pork

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

Practice:

1, remove gills and viscera from fish, wash mushrooms, and cut fat pork into cubes;

2. Buckle a small dish at the bottom of the pot (suitable for casserole in Cizhou kiln), put a layer of onion, ginger slices, 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. Ignition in a pan, pour clear soup into the pan, boil it with high fire, and then switch to low fire for 1-2 hours. When there is little soup in the pan, add appropriate amount of hot water (no cold water) until the bones are crisp and the meat is rotten.

Features: crisp bones and mellow meat.

History of Crispy Fish: Crispy Fish, also known as Crispy Fish with Bone, originated in Handan, the hometown of Crispy Fish with Bone in China. According to historical records, Zhao family in Handan was the ancestor of Crispy Fish with Bone. During the Wei and Jin Dynasties, it was introduced into the palace by the people, and in the early years of the Northern Song Dynasty, it was awarded a royal seal by Zhao Kuangyin, a native of Hebei Province, and was honored as "imperial edict bone crisp fish" from then on. The key to making bone crisp fish lies in the "cooking" and formula.