Fresh squid (with a length of 10 cm small carp as well) 2.5 kg, pork bone (with pad bottom) 500 grams, 300 grams of sesame oil, 300 grams of soy sauce, 300 grams of vinegar, 300 grams of cooking wine, 250 grams of sugar, sugar at the end 150 grams, allspice 7.5 grams, cinnamon, cloves, cardamom, pepper, aniseed a total of 15 grams, 30 grams of ginger, onion 1500 grams, sugar 50 grams.
1. Remove the squid's scales and gills, cut a small mouth along the fish's belly from the gills, remove the guts (do not break the bitter bile), and wash the water; cut a section of onion and cut into 10 cm long, smash the ginger and slice; vinegar, cooking wine Mix with soy sauce three kinds of liquid seasoning and become "seasoning water".
2. Spread a layer of pork bone in the pot, spread a layer of ginger, sprinkle with cinnamon, cloves, cardamom, pepper, aniseed, and finally layered fish. When the first layer of fish, the head of the fish toward the pot, the fish tail to the pot heart, one by one to a circle in the shape of a chrysanthemum, sprinkled with allspice; code the second floor, in the middle yards in a row, covering the hole , also sprinkled with allspice. After such a layer of code is good, then code on the scallion, into a chrysanthemum. Finally, sprinkle sugar and crystal sugar between scallions, pour sesame oil and sugar color evenly, and then add some â€œflavored waterâ€ to set the pot over the fire.
3. Prosperously boil, cover with a porcelain plate slightly smaller than the pot, press the fish body and move it to a small fire. At the time of cooking, the soup should be kept slightly boiled and the soup must be taken out around the porcelain plate. If you see that the soup is not reducing, then continue to add the remaining â€œseasoning water,â€ increase the firepower to boil, and then use a small fire. . According to this method, all the "seasoning water" has been added and ceasefire.
4. For about 4 to 5 hours, after a long period of heating and vinegar, the fish bones are completely changed. At this time, remove the porcelain plates and dry them overnight or for more than 10 hours. Remove the onions first and then slowly. Take the fish. Because the fish is crispy and easily broken, pick up the fish quickly and cleanly. Put the fish into the plate and add a little diced green onion to the top. Serve with the original soup.
Product Features Meat tender, crispy bones, delicious taste.
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