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

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

1. Pan-stewed fish with fat head: Pan-stewed fish with fat head 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 and ginger, skin and fat, as well as 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 delicate meat and delicious taste. Fry silver carp until golden on both sides, add seasonings such as onion ginger, skin and fat, as well as seasonings such as soy sauce, thirteen spices and hot sauce, and stew.

3. Pot-stewed three-groove scallion: Three-groove scallion is a unique fish in Northeast China, with delicate meat and delicious taste. Pan-fry three-groove scallion 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.

To sum up, the northeast iron pot stewed fish is a delicious and nutritious food. You can choose different fish and seasonings to stew according to your personal taste and preference.