Stewed Fish in Iron Pot
Step 1 . One silver carp, ask the merchant to help remove the viscera, scales and gills.
Step 2 . Cut silver carp into pieces.
Step 3 . Split the fish head, put ginger slices and scallions with the fish pieces, soak the cooking wine and marinate for 15 minutes, peel and slice the ginger, cut the scallions into sections, prepare the fragrant leaves with garlic, anise and Chinese prickly ash.
Step 4 . Slice and clean the pickled cabbage with mushroom, wash the tofu skin and green pepper.
Step 5 . Break the cabbage into small pieces, remove the peduncle and cut the bean curd skin into strips.
Step 6 . Put oil in the pan and sprinkle a little salt. Fry the fish until golden on both sides.
Step 7 . The fish head is also fried until golden.
Step 8 . Put oil in the pan, pour in Pixian County bean paste, onion, ginger, garlic, Chinese prickly ash, and star anise leaves, and stir up the red oil.
Step 9 . Add some water and boil for three minutes.
Step 10 . Boil fish head for five minutes, then add fish pieces and bring to a boil.
Step 11 . Pour in soy sauce, cooking wine and sugar, stir well, and cook for five minutes.
Step 12 . Add the mushrooms and bean curd skin and cook for another three minutes.
Step 13 . Finally, add green pepper and cabbage pieces, and cook until completely raw.
Step 14 . Finally, put the juice in the fire.
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