Stewed fish in sauce. The method of stewing fish in sauce is mostly used in iron pot restaurants. When stewing fish, you don't need to fry the fish thoroughly with oil. Instead, you directly put the ingredients in the pot, boil the oil, put the fish in, fry both sides on low heat, put the divided ginger, garlic and pepper in and fry until fragrant, and put the mushrooms without adding water. Stir-fry, then add the stewed fish sauce, add water and fresh fish, and then stew.
Lao Liu's big fish restaurant is quite popular, such as stewing fish in a firewood cauldron, and some fish weigh tens of pounds. The family ate stewed fish and drank attractive food around the cauldron. Is it cool? It's all over now, but I still have a soft spot for stewed fish. Maybe it has something to do with my life experience in the northeast. I will never forget my love in the northeast! Now tell my friends about my marinated fish: put100g soybean oil in the pot and stir-fry pork belly with low heat. Stir-fry shallots, ginger slices, garlic, aniseed and dried peppers, and add10g to improve silver carp cooking wine. Then boil 75 grams of vinegar and add water to make the fish even. Add all seasonings, bring to a boil, simmer for 45 minutes, and then collect the juice by self-heating.
Stewing fish in a large pot should be a very peasant practice. We often eat such dishes at the farmhouse. A big fish is stewed in an iron pot until the soup is rich and delicious. We can also cook this dish at home, but the pot at home may not be that big. We can just cut the fish into pieces when cooking, and the taste is the same. Here is to share with you the practice of stewing grass fish in a large pot.