The so-called iron pot stewed fish is actually a pot of fish and various side dishes that you like. The flavor is a combination of the flavor of fish and vegetables. I like this way of eating very much, I personally feel that it is lighter than the braised and more fragrant than the steamed, so I have been eating it like this for the past few years since I was pregnant; Although the species of fish sometimes change, the practice is always the same. Because it's simple and nutritious, and my family likes it very much, I always stew it every once in a while, and I don't have to cook other dishes. Simple, affordable and nutritious, light and delicious. It is also very suitable for the elderly and children.

[Ingredients preparation]: a grass carp, 5/0 radish, a small handful of enoki mushrooms, two cloves of cabbage, three round mushrooms, ginger, shallots, and coriander; Salt, cooking wine, pepper to taste.

[Specific methods and steps]:

1. Clean the grass carp. The fish slaughtered outside are generally only treated simply, and when they come back, they must scrape the scales again, clean the black membrane of the fish's abdomen, and rinse it several times. Put the processed fish on the cutting board, make a knife at the two fingers below the head, it does not need to be too deep, about 0 cm is OK, you can see a white spot at the incision, that is, the fishing line, and then pat the side of the fish to pull out the fishing line. Use the same method to remove the line on the other side. The fishy smell of the fish is mainly on the black membrane in the fishing line and the belly of the fish, as long as these two points are removed, there is basically no fishy smell.

2. Then cut the fish from the middle and cut it into about three centimeters thick pieces. Place the fillets on a plate, pour in two tablespoons of cooking wine, half a tablespoon of pepper, half a tablespoon of salt and some shredded ginger and marinate for half an hour. This fish weighs 0 pounds, and because there are only 0 people in my family for this meal, I only used half of the amount.

3. While marinating the fish, clean all the side dishes, cut the mushrooms into thin slices, rub the green radish into thin strips, and cut the cabbage and tofu skin into thin strips; Chop the shallots and coriander into pieces and set aside. Of course, you can add or remove these side dishes as you like.

2. Pour a spoonful of cooking oil into the wok, pour out the oil after heating, and then add 0 spoons of cold oil, the amount of oil does not need to be too much, just fry the vegetables as usual, and put the marinated fish fillets into the pot one by one.

5. After frying over medium heat until fragrant, gently turn one side with a shovel and fry the other side. Be careful not to crush the fish here, fry the other side slightly yellow and fragrant, and add an appropriate amount of boiling water.

15. After the pot boils, add the seafood mushroom slices, cover the pot and simmer over low heat for about 0 minutes. I like to put round mushrooms in fish soup, I feel very fresh and fragrant, and the fish itself is very fresh, so I don't even need to put MSG in this dish.

After 3.0 minutes, add all the prepared shredded vegetables (except shredded radish), simmer for another 0-0 minutes, then add shredded radish and simmer for 0 minutes.

8. Finally, add coriander and green onions, add an appropriate amount of salt as appropriate. My family often does this when eating fish, which is simple, nutritious and delicious. Try it if you like.

【Kitchen Tips】

(1) The fishy smell of fish meat is mainly on the fishing line on both sides of the body and the black membrane in the abdomen, so be sure to remove the fishing line and black membrane, and then add some cooking wine and ginger to solve this problem well.

(2) When frying the fish, you don't need to pour more oil, the normal amount of stir-fry can be, the fish is very tender, it is best to fry it over medium heat, and be careful not to crush it.

(3) Frying fish is easy to stick to the pan, if you can fry it well in the way of hot pan and cold oil, if there is too much fish, do not put it in at one time or use a pan.

Proofread by Zhuang Wu