Eating fish regularly is very good for our health, and fish stew is a very common way to eat it. The nutritional value of fish is very high, and the taste of stewed fish is even more delicious.

It can be said that this is a delicious way to make fish stew at home. The method is simple, the soup is thick and white, delicious and fresh!

So let’s take a look at the specific methods!

First, let’s take a look at how to make fish stew in an iron pot. The main raw material is carp. You also need to prepare 1 green onion, 6 large slices of ginger, 12 cloves of garlic, 6 star anise, 4 dried chili peppers, 2 tablespoons of bean paste, and 1 sugar.

tablespoon, 1 small piece of fat, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of vinegar, appropriate amount of salt and other related ingredients.

Then the purchased carp needs to be cleaned and the sour tendons of the carp need to be removed, so that the carp can taste better.

Next, you need to heat the pan with cold oil. After it is hot, you can add the diced fat pork and stir-fry over low heat.

When the diced fat meat is stir-fried to produce oil and changes color, add the star anise and continue to stir-fry. After the aroma of the star anise is stir-fried, add the prepared garlic, ginger, green onion and other seasonings in sequence.

Then continue to stir-fry until the aroma comes out. You also need to add cooking wine and soy sauce for seasoning, then pour in enough water, and add a little dried chili pepper, sugar, vinegar and bean paste.

Then before putting the fish into the pot, you need to make a few cuts on the fish with a knife. This will make it easier to absorb the flavor when stewing. After adding the fish, you can bring it to a boil over high heat.

Then you need to simmer it over medium heat for another 30 minutes to make it more flavorful. You also need to add some salt to season it, and then simmer over high heat for 10 minutes. That's it.

It needs to be explained that the fabric wine needs to be added here, not only to enhance the flavor, but also to effectively remove the fishy smell.

Let’s talk about this carp again. Carp is named carp because its scales have cross textures. It is also called red carp and Liuliu fish. It has a row of scales on its back, with thirty-six scales in total, hence the name.

Carp often inhabit the soft bottom layer covered with aquatic plants in rivers, lakes, and reservoirs. The Yellow River carp in Henan is the most famous.

Carp is the earliest domestic fish in the world. It has been remembered by people for a long time as a kind of hot-tempered, lively and active fish. Whenever there is a heavy rain and the river rises, the carp will leap to try and jump out.

The water surface is called "carp leaping over the dragon's gate".

However, carp is very nutritious, its taste is second only to herring, and it can be used to make a variety of dishes.

The most important thing is that the protein content of carp is not only high, but also of good quality. The digestion and absorption rate of the human body can reach 96%, and it can supply the human body with essential amino acids, minerals, vitamin A, vitamin D and other nutrients.

Chinese medicine also believes that carp is sweet in taste and neutral in nature, enters the spleen, kidney, and lung meridians and is non-toxic.

It has the effects of nourishing the spleen and strengthening the stomach, diuresis and reducing swelling, regulating milk, clearing away heat and detoxifying, and relieving cough and lowering qi.

It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and lactation obstruction.