Main ingredients: fish maw 50 grams, sea cucumber 50 grams, 75 grams of fresh shrimp, 50 grams of asparagus, vegetable heart discretion. Mixture of soup, cooking wine, monosodium glutamate, salt, pepper, green onions, ginger, spices are appropriate.

Seafood iron pot burn practice:

(1) fish maw, sea cucumber, fresh shrimp, asparagus, cabbage blanch into the soup after 3 minutes, and then drain the water.

(2) frying pan hot, onion, ginger chili pot, and then injected into the soup, pour fish maw, sea cucumbers, fresh shrimp, asparagus and other raw materials, placed on the fire rolled into the preheated iron pot, placed on the burner on the alcohol, to be boiled to eat.

Fish head stew in iron pot

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Source: China Kitchen Website Time:2007-8-24 17 :45:20

Raw materials:

Butterfly fish head, wolfberries, jujube, sliced pork, salt, monosodium glutamate (MSG), sugar, soy sauce, white pepper, Szechuan pepper segments, rice vinegar, cooking wine, green onion, ginger, garlic.

Method of production:

first butterfly fish head rinse, knife pat dry powder, frying spoon on the fire, into the oil, burned to seventy percent of the heat into the fish head, deep-fried to golden brown, fish out to stay in the bottom of the oil, with green onion segments, ginger slices, garlic, pork slices chili pot, into the deep-fried fish head, cooked into the cooking wine, rice vinegar, soy sauce, add the amount of old broth, into the salt, monosodium glutamate, sugar, boiled, stewed on a small fire to the aroma of the time, into the Chinese wolfberry, jujube, white pepper, served in an iron pot can be.

Tips

This dish contains a variety of nutrients, suitable for middle-aged and older people and children to eat.