The vegetables that can be used to stew fish and ribs in the iron pot include: eggplant, potatoes, noodles, bean curd, tofu, winter melon, bamboo shoots, corn, konjac, radish, mushrooms, vegetables, sausages, kelp, etc.

The steps for making "Stewed Fish with Spare Ribs in Iron Pot" are as follows:

1. Wash the ribs, cut into small pieces, soak in cold water for 30 minutes to remove the blood, and then rinse; Clean the fish, add cooking wine, a small amount of salt, and ginger slices and marinate for a while.

2. Prepare spices: ginger slices, green onions, garlic, star anise, cinnamon, bay leaves, and peppercorns.

3. Heat the oil in the wok, stir-fry the pork ribs over medium-low heat. Fry until all the water has evaporated and the pork ribs have become oily, and are slightly golden in color. The sound of stir-frying the pork ribs is hollow, and it feels a bit burnt on the outside and tender and crispy on the inside.

4. Add the prepared spices and continue to stir-fry until fragrant.

5. Then add cooking wine, oyster sauce, light soy sauce, and dark soy sauce and stir-fry until evenly colored.

6. Add the bean paste. You can choose the bean paste you like. Stir-fry the bean paste until fragrant and stir-fry the red oil.

7. Add broth, because the yellow bone fish will be stewed later, the amount of water should be more than enough to cover the ribs. After boiling, cover the pot and simmer over low heat for about 20-30 minutes until the pork ribs are fragrant and tender.

8. After the ribs are stewed, add the marinated yellow-bone fish before eating, stew for a while, and eat when the fish is cooked.

9. Transfer the cooked fish ribs to the Mofei pot and add some coriander.