Ingredients?

One piece of Qingjiang fish, about 2.5 kilograms

Half green onion

5 slices of ginger

8 cloves of garlic

8 pieces of pepper

2 aniseed

2 bay leaves

Adequate amount of dark soy sauce

An appropriate amount of light soy sauce

An appropriate amount of vinegar

3 spoons of sugar

1 handful of crystal vermicelli

250g of tofu

1 small handful of coriander

How to stew Qingjiang fish at home?

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

Fry the fish until golden brown on both sides, add onion, ginger, garlic, fragrant leaves, aniseed, and peppercorns and saute until fragrant

Add dark soy sauce, light soy sauce, vinegar, and sugar. The basic ratio is 1:3:4:2, one portion of dark soy sauce. Three parts of light soy sauce, four parts of vinegar, and two parts of sugar. I also estimated that the taste is just right every time. I have not actually quantified it. Add a pot of boiling water and simmer over medium heat

Simmer for 10 minutes Add salt and cover the lid because the fish meat on top is blooming. Keep ladling the fish soup onto the fish, otherwise the top will be tasteless. At this time, you can add tofu and boil some crystal powder in boiling water. , until half-cooked

Simmer over medium-low heat for about 25 minutes. Taste the taste. If there is less vinegar, add vinegar. If there is less salt, add salt.

When the taste is almost the same, you can continue to use medium heat to reduce the juice. Yes, because of the vermicelli, the soup will be absorbed quickly. Be careful not to burn the pot. Sprinkle coriander on top of the pot.