Stewed fish in iron pot is a special dish in Northeast China that diners like very much. The finished dish has a strong sauce flavor and a slight spicy taste. The method of sauce is the key to its production.

The specific approach is:

1. 500g of fennel, perilla seed and fragrant rapeseed, respectively, are put into a hot iron pan, stir-fried with low fire until the fragrance comes out, taken out, crushed with a rolling pin, and evenly mixed.

2. Merlin steamed pork can 3 cans (550g/can) take the meat and crush it, then add 5 kg of Xiangqi sauce and Northeast soy sauce, 5 bottles of perilla hot sauce and 500g of oyster sauce and mix well.

3. Put 2,500g of cooked lard and 2,500g of refined chicken oil into the pot, when it is heated to 50%, add 50g of onion and 50g of ginger slices to stir fry, filter out the residue, add the prepared sauce, simmer for15min, add the mixed spices, and continue to simmer for15min.

1. Practice 1

Ingredients: grass carp

Accessories: tofu, fat.

Seasoning: white sugar, soy sauce, cooking wine, vinegar and pepper.

Buy the grass home, take out the internal organs, clean it up, and cut a few knives on the fish with a knife. It's only when you stew it that it's easy to taste. Dice the fat, slice the onion, ginger and garlic, and cut the tofu into pieces for later use. Put oil in the pan, pour in the fat and stir fry. When the fat is fried, add bean paste, star anise and onion, ginger and garlic in turn and stir fry until fragrant, then add soy sauce and water to make soup. When the soup boils, put the prepared dried peppers, sugar and fish in the pot for stew. Stew in medium heat 15 minutes, then add the chopped tofu and stew for 10 minutes before adding salt.

2. Practice 2

500g of fennel, 500g of perilla seed and 500g of fragrant rapeseed are respectively put into a hot iron pan, stir-fried with low fire until the fragrance appears, taken out, crushed with a rolling pin and evenly mixed. Merlin can steamed pork in 3 cans (550g/can), take the meat and crush it, then add 5kg of Xiangqi sauce, 5kg of Northeast soy sauce, 5g of perilla hot sauce and 50g of oyster sauce and mix well. Put 2,500g of cooked lard and 2,500g of refined chicken oil into the pot. When it is heated to 50%, add 50g of onion and 50g of ginger slices to stir fry, filter out the residue, add the prepared sauce, simmer for15min, add the mixed spices, continue to simmer for15min, and leave the fire.