Accessories: coriander (appropriate amount), ginger, onion and garlic (appropriate amount)
Exercise:
Wash the fish fillets, marinate the fish bones and fish separately (add pepper, ginger, scallion, tender meat powder, cooking wine and salt evenly by hand), put the fish head into the soup pot, add water, and make soup later.
Put oil in the wok (two or two vegetable oils are boiled, then put a tablespoon of animal oil-lard, chicken oil, etc. ). When the oil is cooked, turn off the heat, add half a tablespoon of sugar, stir the sugar evenly in the oil with a spatula, add bean paste, ginger slices, garlic slices, green onions, star anise and green peppers, and stir fry over high heat. The ingredients of the hot pot in Jiadezhuang continue to stir.
Add the previously cooked fish soup, bring to a boil, add fish bones, add some salt (you can add more dried red pepper if you like spicy food), add fish fillets after 2-3 minutes, and cook for 2 minutes. Fish doesn't taste good if it is kept for a long time.
After eating the fish, you can also pick up the bones and cook them with the remaining soup. I make vermicelli here, or you can cook other dishes according to your own preferences. It tastes very comfortable.