Features: The fish on the northeast stove is a square stove with a large iron pot with a diameter of about one meter in the middle. The tiles are attached to the stove, and there is a stove below. The waiter lit the fire, and the guests sat around the stove to enjoy the stewed fish, reappearing the practice of rural farmhouse dishes in Northeast China. The attraction of northeast hearth fish mainly lies in its simplicity and simplicity, which allows guests to enjoy their own cooking and delicious food.
Ingredients: Fish is a kind of wild fish growing in Nenjiang River and Wusuli River, with a weight of 10 kg and a growth cycle of 10 years or more. The heaviest fish can reach 100 kg. This kind of iron pot stewed fish is made of various seasonings and broth, which is economical and affordable, and makes people feel back to nature.
Boil soup:
One of the keys to cooking stewed fish. Cook the soup slowly with a small fire. The soup is delicious, mellow and full of aftertaste. Soup-making materials: 2 old hens, 3 kg of pig bones, 2 kg of ribs, duck feet 1 kg, seasoning package (20 g of star anise, 25 g of pepper, 30 g of cinnamon, 35 g of galangal, 20 g of dried tangerine peel, 0/5 g of licorice, 30 g of fragrant leaves and 0 g of Amomum tsao-ko/kloc-0. Production: blanch these raw materials respectively, put them into a soup bucket, add 20kg of clear water, boil with strong fire, skim off floating powder, turn to low fire and cook for 4h, then take out the raw materials for hanging soup, and add salt 120g, northeast miso soup 200g, soy sauce 200g, balsamic vinegar 100g, etc. Production method: Add 4kg of cooked fresh soup into the pot, light it, bring it to a boil, add onion and ginger to adjust the taste, then pour in the washed wild carp pieces, cover the pot, and add the prepared vermicelli, tofu, soaked dried bean curd, potato pieces, etc. Fish and vegetables are rotten, so everyone can enjoy them with bowls. Eat with several pickles, such as pickled cucumber, pickled pepper, pickled mustard tuber, dried radish, etc.