Ingredients
grass carp
1 item
star anise
Moderate according to one’s own preferences
cooking wine
2 scoops
sugar
Appropriate amount
Onion, ginger, garlic, Sichuan pepper
1 spoon
Soybean paste
1 piece
The method of stewing fish in an iron pot and sticking cakes
- The pot is not big enough, so it can be cut from the back. It is not good to use a knife to cut the fish. It is easy to use a knife to cut the fish. Put a knife on the place where you want to cut the fish. It is OK to use another knife to smash it down. In this way, anything that is not easy to cut can be cut into White cut chicken, salted duck… Don’t worry about the ugly cut and don’t worry about chopping the bones
- Pork belly in moderation. If you like to eat it, you can add more
- Onion, ginger, and garlic are ready
- Heat up the pot and stir fry pork belly first, then add scallions, ginger, garlic, star anise, Sichuan peppercorns. If you like spicy food, you can add chili peppers and stir fry until fragrant. Fry the fish for a while, pour a spoonful of cooking wine along the edge of the pot, then add soybean paste and stir fry until it’s done. Add boiling water and add tofu
- I used 10:1 glutinous rice flour (tastes soft and glutinous) to make Steamed rolls, which looks like corn flour and noodles that had been sent in advance. They were fermented 1:5 in advance
- Put a proper amount of cabbage on the fish. My family likes to eat cabbage, so I put a lot of it. Then put the prepared Steamed rolls on the cabbage, stick the fermented corn cake along the edge of the pot, cover the pot, and stew for 15 minutes. This half steamed and half stewed Steamed rolls is really delicious. You can try it
- Boil the pot and eat
