Main ingredients: fresh mandarin fish accessories: sliced meat, sliced bamboo shoots, soy sauce, Shaoxing wine, white sugar, Jiang Mo, chicken broth, lard and green garlic.

1, wash fresh mandarin fish, scale them (pickling mandarin fish without scale will make it difficult to drain water during the pickling process, which will affect the taste of mandarin fish), cut the belly of the fish, put salt on it, and then marinate it in a wooden barrel (the best way is to marinate it in a wooden barrel, or in a foam box, or in a jar), but don't take direct salting and then marinate it. ), and then put the fish in an environment with room temperature of about 25' C. After six or seven days, the fish body will give off a smell that looks like odor.

2. Wash and cut a few oblique knife flowers on both sides. After drying, put them in an oil pan and fry them slightly. When the two sides are light yellow, pour them into a colander to drain the oil.

3. Leave a little oil in the original pot, stir-fry the sliced meat and bamboo shoots slightly, then put the fish in, add soy sauce, Shaoxing wine, sugar, Jiang Mo and chicken broth, bring to a boil with strong fire, and then switch to low heat for about 40 minutes. When the soup is quick-drying, remove the green garlic section, dilute it with wet starch, and sprinkle with cooked lard. Get out of the pot and serve.