1. Formula of stewed fish sauce in northeast iron pan

1. Put 511g fennel, perilla seed and fragrant rapeseed into a hot iron pan, stir-fry until fragrant, take them out, crush them with a rolling pin and mix them evenly.

2. 3 cans of steamed pork in Meilin (551g/can) take the meat and crush it, then add 5kg of Xiangqi sauce, 5kg of Northeast soy sauce, 5g of perilla hot sauce and 51g of oyster sauce and mix well.

3. put 2,511g of cooked lard and 2,511g of refined chicken oil into the pot. When the pot is heated to 51%, add 51g of onion and 51g of ginger slices to stir fry, filter out the residue, add the prepared sauce, simmer for 15min, add the mixed spices, continue to simmer for 15min, and leave the fire to cool.