Name: De Mori Fish Stew
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece carp; 200g Vermicelli (dry); 1 piece Tofu (North); 100g Pork belly; 4 slices Chinese cabbage; 2 eggplant; Some Vegetable oil; 1 tbsp Sugar; 2 tbsp Rice vinegar; 15g shallot; 7g salt; 15g ginger; 10 capsules pepper; 2 cloves Aniseed; 4 Dried chili; 1 tbsp Cooking Wine; 2 tbsp Soy sauce

De Mori Fish Stew

by Xiao Qian

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The Northeast’s chaotic stewed fish stewed by Molly is savory and tastes fresh and salty. If you eat the hot iron pot stewed fish in the cold winter, your whole body will be warmed up...

De Mori Fish Stew

1. Wash the fish and drain the water, slice the pork belly, slice thick tofu, cut the cabbage into large pieces, and cut the eggplant into strips.

2. Put the oil in the pan and heat the oil and fry the fish until golden brown before turning over. Do not turn the pan, or it will break easily. Fry it and remove it for later use.