The cauldron platform is an improved version of the stewed fish in the northeast, and the taste in the snow in the North Third Ring Road is not bad.

The main ingredients for production: grass carp, herring or carp, a piece of marinated tofu, a handful of vermicelli, Chinese cabbage, a few pieces of pork belly, a number of hazelnuts or mushrooms, one or two ingredients for potatoes: two green peppers, and small dried red peppers (you can put less if you are afraid of spicy). Wash the fish, change the knife, control the water, oil or fry for three or four minutes.

2. Mix the soup. Master the amount of salt according to your own taste; Cut the onion into sections, don't chop it up, which can increase the beauty of the whole dish; Slice ginger and peel garlic. Put all the ingredients in the cooking basin and mix well. At this time, the hazelnut mill should be washed and soaked in water. Dice the potatoes for later use.

3, stew fish. After the fish is oiled, pour out the excess oil, pour the prepared soup on the fish, and add pork belly; Add boiling water, the amount of water is less than the fish body and the side of the big spoon, and stew it with strong fire; Boil the water for three or five minutes and then simmer for 21 minutes. Pay attention to the amount of water not to be too small. First, it takes a long time to stew. Second, vermicelli is needed later, and vermicelli can be used for drinking water.

4, feeding. After stewing the fish for about 25 minutes, add vermicelli, potato and hazelnut mill. Do not stick the vermicelli to the bottom of the pot to avoid sticking to the pot. 11 minutes later, add tofu and cabbage cut into large pieces, and the whole cabbage can be put in. After five or six minutes, turn off the heat and take out the pot. Be sure to use a slightly larger basin to hold it, so that it is enough to eat.

If you want to eat, come to Heilongjiang. It's absolutely authentic.