Shad Fish Stewed in Vinegar

* INGREDIENTS

- 1 shad fish
- several pcs of preserved or fresh mustard cabbage leaves (for wrapping)
- Adequate water
- 1 star anise
- 1 cinnamon stick
- 6 pieces dried tamarind
- 5 cloves garlic - leave whole
- 5 shallots - leave whole
- 6 dried chillies - sectioned
- 2 red chillies - sectioned
- 1 inch galangal - sliced
- 2 stalks spring onion - sectioned
- 100 ml black vinegar
- 3 tbsp dark soy sauce
- 5 tbsp light soy sauce
- 1/2 tbsp chicken stock granules
- 1/2 tsp salt
- 1 tbsp cooking oil


* METHOD

1. Clean the shad fish, wipe dry, cut into 3 pieces.
2. Wrap the fish pieces with the mustard cabbage leaves.
3. Place the wrapped fish into the slow cooker, add in 1 star anise, 1 cinnamon, 6 pieces dried tamarind, 5 cloves garlic, 5 shallots, 6 dried chillies, 2 red chillies, 1 inch galangal, 2 stalks spring onion, 100ml black vinegar, 3 tbsp dark soy sauce, 5 tbsp light soy sauce, 1/2 tsp chicken stock granules, 1/2 salt, 1 tbsp cooking oil.
4.  Pour in water to cover the fish, cook for 10-12 hours until the fish bones have disintegrated.