Ingredients: 50 grams of fish belly, 50 grams of sea cucumber, 75 grams of fresh shrimp, 50 grams of winter bamboo shoots, and appropriate amount of Chinese cabbage. Mix soup, cooking wine, monosodium glutamate, salt, pepper, onion, ginger and spices.

The method of cooking seafood in iron pan;

(1) Fish maw, sea cucumber, fresh shrimp, winter bamboo shoots and Chinese cabbage are soaked in water respectively, then soaked in soup for 3 minutes, and drained.

(2) Heat the wok, stir-fry the wok with onion and ginger, then pour the soup, fish maw, sea cucumber, fresh shrimp, winter bamboo shoots and other raw materials, put them on the fire to boil, put them in a preheated iron pot, put them on the grill to ignite the alcohol, and eat them after boiling.

Stewed fish head in iron pot

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Source: China Cooking Network Release Time: August 24, 200717: 45: 20.

Raw materials:

Butterfly fish head, medlar, jujube, pork belly slices, salt, monosodium glutamate, sugar, soy sauce, white pepper, Sichuan pepper segments, rice vinegar, cooking wine, onion, ginger and garlic.

Production method:

First, clean the butterfly fish head, pat dry powder with a knife, stir-fry with a spoon, put oil, heat it to 70%, add the fish head, fry until golden brown, remove the base oil, put the onion, ginger, garlic and pork belly slices into the fried fish head, cook cooking wine, rice vinegar and soy sauce, add appropriate amount of soup stock, salt, monosodium glutamate and pork belly slices.

point out

This dish contains a variety of nutrients and is suitable for middle-aged and elderly people and children.