Three kinds of fish in seafood iron pot

Ingredients: 5g of fish belly, 5g of sea cucumber, 75g of fresh shrimp, 5g of winter bamboo shoots, and appropriate amount of cabbage. Mix soup, cooking wine, monosodium glutamate, salt, pepper, onion, ginger and spices in moderation.

Method of cooking seafood in iron pan:

(1) Soak the fish maw, sea cucumber, fresh shrimp, winter bamboo shoots and Chinese cabbage in the soup for 3 minutes, and then drain.

(2) Heat the wok, using onion and ginger, then pour in the soup, pour in the raw materials such as fish maw, sea cucumber, fresh shrimp and winter bamboo shoots, put them on the fire, boil them, put them in a preheated iron pan, put them on the grill and put some alcohol on them, and eat them when they are boiled.

stewed fish head in iron pan

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production method:

firstly, rinse the butterfly fish head, pat dry powder with a knife, stir-fry the spoon on fire, add oil, heat it to 7%, then add the fish head, fry it until golden brown, take out the bottom oil, wok it with onion, ginger, garlic and pork belly slices, add the fried fish head, and cook it with cooking wine, rice vinegar, soy sauce and so on.

Hint

This dish contains many nutrients and is suitable for middle-aged and elderly people and children.