Add rock sugar to the cold oil, stir-fry slowly, pour in when the cooked meat bubbles, stir-fry and color.

Add pepper, fennel, cinnamon, Amomum tsaoko, star anise and other spices. . . Soy sauce, cooking wine, sugar and ginger. . .

Pour in the marinated fish, add boiling water and drown the meat. . . Bring the fire to the boil and simmer for an hour. . . .

Add your favorite side dishes. Today, I put some kelp and dried tofu, and I can also make tofu skin into Venetian knots. . . Stew for another 40 minutes. . .

The pot is out. . . . .