Remove the fish from the scales and remove excess water.
Cut the shiitake mushrooms into thick slices or small pieces, cut the onions into sections, slice the ginger, slice the garlic, and cut the pork belly into small pieces.
Boil the fish into fish pieces about 2~3 cm square, spread the starch and mix well, so do not love the stick
Put the non-stick pan into the cooking oil and heat it. Pour the fish pieces into the pan to make the fish pieces flat. If you use ordinary pots, you must burn the pot to smoke, then put cool oil, when the oil is hot. Put the fish pieces again so that they won’t stick.
Fry both sides of the fish block into golden yellow. Be sure to wait for the side of the fish to completely color the hard shell and then turn it over. Otherwise, the fish will stick and do not always flip, otherwise the fish will be broken; if it is not good, you can Choose to fry the fish pieces into golden yellow, so that it is easy to handle, and the dried fish made is better.
Heat the wok and put a small amount of fried fish oil into the pork belly.
Pour the onion, ginger, garlic and shiitake mushrooms
Put the cardamom sauce
Put the fried or fried pieces into the stock or the water without the fish.
Season with salt, sugar, cooking wine, vinegar, and pepper powder. Try the soup to adjust the salt.
Boil the pot, then cover the lid and simmer for 10 to 15 minutes. Open the lid and open the fire. Thicken the soup and sprinkle with the parsley.