Qingjiang fish is about 2.5kg, onion 1 half ginger, garlic 5 slices, pepper 8 petals, aniseed 8 grains, fragrant leaves 2 slices, soy sauce, soy sauce, vinegar, sugar, crystal vermicelli 3 tablespoons, 1, tofu 250g, coriander 1, a small handful.

Steps of stewing Qingjiang fish at home

Step 1

Wash, cut or chop the fish. I stewed it whole.

Second step

Both sides of the fish are fried to golden brown. Actually, my pot has just been filled, and it's even a little difficult. Regret not cutting when frying. ) Add onion, ginger, garlic, and aniseed to saute Chili.

Third step

Soy sauce, soy sauce, vinegar and sugar are used, and the basic ratio is 1:3:4:2. One uses soy sauce, three uses soy sauce, four uses vinegar and two uses sugar. I also estimate that every time it comes out, the taste is just right, and it has not been actually quantified. I'll put it in a pot of boiling water and stew it over medium heat.

Fourth step

Stew 10 minutes, add salt and cover the pot. All the fish on it are in bloom. Keep pouring fish soup on the fish, or it won't taste good. You can add tofu at this time.

Step five

Boil some crystal powder in boiling water until it is half cooked.

Step 6

Stew for about 25 minutes on medium and small fire, taste it, add vinegar if there is less vinegar, and add salt if there is less salt.

Step 7

When the taste is almost the same, you can always collect the juice over medium heat.