1, iron pot stewed fish 10-20 minutes or so cooked.

2, the preparation of ingredients and seasonings; a piece of pork, cut large pieces, the preparation of green onions, ginger, garlic, Northeast soybean paste, dried chili peppers, peppercorns seasonings, salt, chicken essence, soy sauce old soy sauce, cooking wine, sugar, vinegar.

3, pot fish stew production method: fish wash, back to cut a few cuts to facilitate flavored spare. Add cooking oil to the pot, to be more than fried vegetables, add cut pork, sautéed lard, add peppercorns seasonings dry chili, stir fry flavor, add onion ginger garlic stir fry flavor, add a spoonful of soybean paste (about 50 grams) or so, into the soybean paste can be de-odorized to increase the sauce of the fish flavor. Soybean paste stir fry, add water or boiling water in the pot.

4, start seasoning: large fish in 5 pounds or so, about to add about 20 grams of salt, fish slightly salty a little taste. Add an appropriate amount of chicken essence, add a little cooking wine to fishy, add a little vinegar to fishy, add a little 5 grams or so of sugar to refresh, add a little soy sauce, a little dark soy sauce coloring, fish soup presents a deep red can be. Change the fire boil, into the prepared fish, fish soup more than fish can be, cover the lid, or pot stick on the cornmeal cake can also be, turn into a small fire slowly simmering.