The practice of stewing fish in a large pot

Pork belly is cooked and cut into thick slices, onion, ginger, garlic and potatoes are cut into large pieces for later use, the fish is wrapped in dry flour, the oil is released in the pot, and then the fish is fried. Cool the oil in the hot pot. When the oil is hot, add the fragrant leaves, star anise and pepper, stir-fry until all the star anise and pepper are burnt, and then control the oil and take it out. Stir-fry pork belly until it slightly discolors, put the meat aside, stir-fry onion, ginger, garlic, Pixian bean paste and dried Chili until fragrant, stir-fry the meat evenly, first put potatoes, then dried bamboo shoots, then fried fish, vinegar and cooking wine, and then soy sauce. After putting the fish away, pour the water in line with the fish, bring it to a boil, and start stewing the fish, adding bean curd and cabbage.

Cauldron stewed fish is a classic northeast specialty, or more accurately, a northeast farm dish.