1. Find a slightly deeper basin with a lid and put the fish in it, sprinkle a handful of salt, and then quickly close the lid. When the fish is no longer moving, open the lid, rinse the fish twice with clean water, and control the water. use.
2. Put the lard and salad oil in the pan, wait for the oil to heat up, add the chopped green onion, chili, and ginger to fry until fragrant, then add the Northeast miso to stir fry the sauce, and then add thirteen incense in turn , Cooking wine, soy sauce, stir fry, and then put in the water that can not have fish.
3. Quickly pour the fish into the pot and cover the lid. After the high heat is boiled, turn to low heat and simmer for 10 minutes, then turn to high heat to collect the juice
4. After the soup is dried, serve it and sprinkle with chopped coriander.
