Practice:
1. Add a small spoonful of soy sauce, a little cooking wine, a little salt, a spoonful of oil and a half spoonful of sesame oil into the pork stuffing, mix well, marinate for 10 minutes
2. Slice garlic, cut part of scallion and ginger, shred remaining scallion and ginger, dice mushrooms for later use. Add the minced onion and ginger into the pork stuffing, add the mushrooms, and stir well
3. Scrape off the scales, cut out the belly, remove the internal organs, clean them, and then sprinkle a spoon of salt to marinate for half an hour
4. Fill the pork stuffing into the marinated belly of Jiaji fish, then sew it with needle and thread to restore the integrity of the fish
5. Put a proper amount of oil in the pot. After the oil is hot, stir the slices of chili and garlic into the pot and stir them. Put the fish in the pot, fry them on both sides, add half the pot of boiling water, add a spoonful of white wine, add a proper amount of soy sauce, color them, sprinkle them with ginger, cover the pot and simmer for 30 minutes
6. Then add in the scallion and simmer for 10 minutes, until the soup is tight, then turn off the heat