1. Soak the fish in clean water
2. Boil the fish in a wok, soak the fish in water and wash it off
3. Finely chop the fish bubble, put clean water in the wok, boil the cleaned fish bubble, add cooking wine, dark soy sauce, light soy sauce, rock sugar, all the ingredients, and simmer for about an hour.
4. Stew the soup and make it sticky (in our native dialect, it’s called "Gao"), pour it into a crisper and let it cool thoroughly, and put it in the refrigerator overnight.
5. Take it out of the refrigerator and place it on the chopping board, cut it into slices, and serve the smooth and smooth fish bubble jelly on the table!
