Northeast iron pot stewed fish is an authentic northeast cuisine, usually with chubby head fish, silver carp, herring with three grooves, dull fish and snakehead as the main ingredients. In the process of stewing, seasonings such as onion, ginger, skin and fat meat, and seasonings such as soy sauce, thirteen spices and hot sauce are added, and the stewed fish is fresh and tender, and the soup is rich and delicious.

The following are some suggestions for stewed fish in northeast iron pan:

1. Fat fish: Fat fish is one of the preferred ingredients in Northeast China, with tender meat and delicious taste. Fry the fat fish until golden on both sides, add seasonings such as onion, ginger, skin and fat, and seasonings such as soy sauce, thirteen spices and hot sauce, and stew.

2. Braised silver carp: Silver carp is also one of the common ingredients of stewed fish in Northeast China, with tender meat and delicious taste. Fry silver carp until golden on both sides, add seasonings such as onion, ginger, skin and fat, and seasonings such as soy sauce, thirteen spices and hot sauce, and stew.

3. Pot-stewed three-groove scallion: Three-groove scallion is a kind of fish unique to Northeast China, with tender meat and delicious taste. Fry three slots of scallion until golden on both sides, add seasonings such as scallion, ginger, skin and fat, and seasonings such as soy sauce, thirteen spices and hot sauce to stew.

In a word, the northeast iron pot stewed fish is a delicious and nutritious food. You can choose different fish and seasonings for stewing according to your personal tastes and preferences.