Preferred grass carp. When choosing fish, grass carp with fresh meat and no thorns is the first choice. Grass carp meat is tender and tasty, and with the iron pot of the pot stew, it can more perfectly bloom its delicious flavor. Especially with the charcoal fire stewing, it can boil the grass carp meat rotten boil evenly, the flavor is more delicious.
Secondly, you can choose silver carp. Chub's meat is tender and flavorful, which makes it a good choice for making fish stew in an iron pot. When making chub fish, the same as grass carp, it must be blanched in boiling water first to remove part of the fishy flavor, and then put it into the iron pot for stewing. When stewing, you can add some spices according to your taste to increase the flavor.
Finally, you can also choose bighead carp. Bighead carp is rich in nutrients and its meat is very tender, which makes it suitable to be used for making fish stew in iron pot. Compared with grass carp and bighead carp, bighead carp is more tender and easier to rot when stewed. However, due to the tenderness of bighead carp, special attention needs to be paid to the cooking time to avoid excessive blanching and loss of flavor.
In short, when making fish stew in an iron pot, it is crucial to choose what kind of fish. The grass carp, silver carp and bighead carp introduced above are all very suitable for making iron pot fish stew, you can choose according to your own taste. No matter what kind of fish, the key is to use fresh fish, with the appropriate ingredients, so as to make a delicious and healthy iron pot fish stew.