One carp, grass carp or others

6 or 7 cloves of garlic

One pickled ginger

1 onion

1 potato

An appropriate amount of pepper

An appropriate amount of salt

4 spoons of cooking wine

Two coriander stalks

3 spoons of light soy sauce

6 or 7 dried chili peppers according to taste

4 pickled chili peppers

An appropriate amount of tempeh

2 bean paste spoon

How to cook fish in an iron pot?

1 coriander, half an onion, 4 pickled peppers, 1 pickled ginger, all diced garlic and set aside

< p> Wash the fish, cut the back of the fish with a diagonal knife, and split it into two halves from the belly, connected on the back (for ease of cooking and appearance). Add cooking wine and salt and marinate for 10 minutes

Wrap the marinated fish in tinfoil and brush a layer of oil on the tinfoil before wrapping. Add oil (a little) to the hot pot. When the oil is hot, put the wrapped fish together with the tin foil into the pot and simmer for 10 minutes. If you don’t prepare tin foil, you can also directly put the marinated fish into the pot and fry over medium-low heat until the fish skin becomes crispy. Flip and fry until the fish turns white. Turn off the heat and set aside.

Prepare another pot. Add a small amount of oil, add bean paste, black bean paste, ginger, garlic, pickled pepper, dried chili pepper, Sichuan peppercorns, coriander, onion, etc. and stir-fry for 3 minutes. Add a small bowl of water and bring to a boil. Set aside.

Peel the potatoes and slice them into slices. Slice half an onion.

Add oil to the pot. When the oil is hot, add potatoes and onions and stir-fry for a while.

Put the fish fried in tin foil into the pot where you just fried potatoes and onions, then add fried pickled peppers and other seasoning soup, and add light soy sauce. Simmer over medium-low heat for 3-5 minutes. Turn off the heat and sprinkle with coriander.