1. Heat the wok, drain the oil, and add pepper aniseed when the oil is 40% to 50% hot.

2. Heat the oil for seven or eight minutes and stir-fry the pork belly until the meat changes color.

3. Add onion, ginger and garlic and continue to stir fry.

4. Add a spoonful of soy sauce and stir well.

5. Add Chili sauce, cooking wine, salt and chicken essence to make juice (prepared in advance) and add it to the pot.

6. Stir well.

7. Cut the fish prepared in advance, stick it, and slowly put it into the pot.

8. Add eggplant and hazelnut to simmer.

9. Stew on high fire 15 minutes later, add Chinese cabbage and bean curd vermicelli, stew on low fire 10 minutes, sprinkle some coriander into the pot, and it will be delicious.

Stewed fish in iron pot II

1, pork belly cut into pieces.

2, onion, ginger, garlic cut into sections for use, three tree peppers. It's dried little red pepper.

3. Peel the potatoes for later use.

4. Put the farm sauce, sweet noodle sauce, soy sauce, sugar and pepper noodles into the bowl.

5. A few eggplants.

6, cast iron pot, if not, use a horse spoon, put oil.

7, the oil is seven minutes hot, and the pork belly is fried to white.

8. Add onion, ginger and garlic and stir fry.

9. Put the prepared sauce into the frying pan.

10, after adding water, cut the fish and potatoes into pieces.

1 1. Tear the eggplant into strips and put it on.

12. Cabbage is spread on it. When the fire boils, turn to medium heat, and the soup can be cooked. Peasant-style sauce is very salty. You can add salt if it is heavy.

The practice of stewing fish in iron pot 3

1, onion, ginger and garlic for standby, soy sauce for standby.

2, the fish is too big to put into the pot, and the ring knife keeps looking good and doing well.

3. Start the first step, stir fry with sauce and add water. Put the fish in a pot and stew it over high fire. Don't simmer it. It's not delicious. The pot is out.

How to cook fish in an iron pan will lose nutrition.

Stewed fish must be on a big fire, and it should be on a small fire after cooking, so that the nutrients in the fish will be fully released.

Processing method of various ingredients in iron pot stewed fish

1, first deal with fish scales. Because it is a live fish, you must hold down the fish's body when scraping scales to prevent the fish from escaping. If your hand strength is limited, you can kill or stun the fish before scraping the scales.

2. When scraping fish scales, it is generally scraping against the direction of fish scales (from fish tail to fish head). You can scrape the scales off the tail first. When scraping fish scales, the blade should have an inclined angle with the fish body, and the strength should be controlled well. If the force is too great, it is easy to cut off the fish.

3. The scales of dorsal fin, ventral fin and pectoral fin of fish are small and difficult to handle. Scrape these scales several times, but with less force.

4. Then take out the fish's internal organs. Cut open the belly of the fish with a knife and take out all the internal organs. You must keep your abdomen empty, but be careful not to break your gallbladder. Once the gallbladder is broken and the bile is soaked in the meat, the fish is no longer delicious.

5. Then remove the gills. Fish gills must be completely removed before cooking.

6. Finally, clean the processed fish, and then you can cook the fish. Can also be temporarily stored in the refrigerator or low temperature environment, storage time should not be too long.