How to cook stewed river fish in Northeast China?

raw materials:

a fresh carp, Chinese cabbage leaves, vermicelli, bean curd, coriander and dried pepper.

Practice:

1. Clean up the fish and cut a knife on the fish to make it taste better when stewing;

2. fry both sides of the fish in a hot oil pan and take it out;

3. Heat the pot with oil, stir-fry with pepper and onion ginger, then add dried pepper and add soup. Add more soup, because vermicelli will be cooked later. Add fish, cooking wine, salt and soy sauce, and simmer for ten minutes;

4. Cut the tofu into thick slices, put it into the pot and stew for ten minutes;

5. Add the vermicelli and cabbage, and continue to simmer for 1 minutes. The lasagna I used today is thin and easy to stew. If I use vermicelli, I will cook it with tofu. Finally, put the stewed fish, soup and vegetables into a basin and sprinkle with coriander.