For the taste of dross, it starts from the sentence "there are wine, fish and white noodles, and you don't want to change it for a prefecture magistrate". It's said that the evaluation of dross in ancient times is difficult to enter the hall of elegance. It's generally the taste of poor people. But now it's widely welcomed by all of us. The meat of dross is loose and the cartilage is rotten like mud.
Seasonings: 300g sweet sauce, 200g black sauce, 25g refined salt, 500g soy sauce, 600g vinegar, 50g pepper, 50g fennel, 10g cinnamon, 5g bulk, 10g orange peel, 50g lees, 100g cooking wine, 4000g Maotang. Kill the fish, remove the gills and five internal organs, and wash them (keep the scales).
Practice:
1. Put garlic at the bottom of the pot, intersect the head and tail of the fish, and stack them layer by layer. Leave a hole in the middle of the fish pot and put in salt, cooking wine, ginger, onion, soy sauce, vinegar, pepper, fennel, seasoning, cinnamon, orange peel and Maotang.
2. The bottom of the pot is heated with high heat. After the pot is boiled, simmer slowly. Dip the broom in the black noodle sauce, bad water and black sauce, and sprinkle it around the fish every hour (4 times in total). Cease fire in 6 hours and cool down.