The ingredients are clear: pickles, fish, bacon, half thick soup (or broth), a little salt and ginger. Details: 1: First cut the fish into bone pieces according to the method of cooking the fish, and then marinate it with cooking wine and ginger for half an hour to remove the fishy smell. 2: Boil the water in the soup pot, add half thick soup and stir until the thick soup is completely melted. 3 Put the fish in a soup pot and cook it over medium heat. 4: Take another pan, heat the pan, add a small amount of olive oil, and fry the bacon until both sides are slightly yellow. 5 Put the fried bacon in a soup pot and cook for 20 minutes, adding some salt. Add half a pot of water to the stone pot, put it on the fire to boil, and then pour it out. Pour the boiled pickle soup into the stone pot. Tips:

1, the newly bought stone pot should be soaked in Taomi for 2 hours, and then put on the fire to boil Taomi water.

2, stone pot can not be dry-burned, to prevent cracking.

3. If there is broth, it tastes better without thick soup treasure.

4. Bacon can also be changed into pork belly.

The burnt stone pot is very hot, so be careful not to burn it.