1. Clean the fish, cut into pieces, put it in a basin, green onion, ginger, pepper and star anise, and set aside in a skent cast iron pot.
2. Cut half of the green onion and ginger into shreds, slice half of the ginger, and cut the pepper and green onion into small pieces.
3. Sprinkle the green onion and ginger into the fish and sprinkle with salt.
4. Pour the cooking wine.
5. Add pepper.
6. Add thirteen spice seasonings.
7. Stir and marinate for half an hour to taste.
8. Pour an appropriate amount of cooking oil into the iron pan, add star anise, chili onion, and sliced ginger, stir fry until fragrant.
9. Pour the fish cubes and stir fry twice.
10. Add appropriate amount of warm water and pour in light soy sauce.
11. After simmering for ten minutes, add a little salt and sprinkle with green and red pepper circles to garnish.
12. Finished picture.
13. The smell is special!
14. The meat is soft and tender.
15. The soup is delicious!
16. full of nutrition!
17. Super meal!
Tips:The fish pieces are well cut, too small and fragile, and too big to taste. Add chili in appropriate amount according to personal taste. Add warm water to submerge the fish cubes and simmer until only 1/3 of the original soup is left. Because the iron pot is used, the stewed fish has a special fragrance, which is not the same as usual, a bit like the taste of a large pot with wood fire. The Skent cast iron pot used by the Swedish royal family with a history of 100 years. The thickness of the bottom of the pot is designed to be 6mm. It has good thermal conductivity, uniform heating and less oily smoke. The surface of the pot has no chemical coating. The organic rapeseed oil is calcined to form a natural protective layer, imitating lotus leaves. The design achieves a non-stick effect. Stoves are all-match and don’t pick stoves, and iron brushes and steel balls willfully brush, no problem at all!
