Stewed Fish in Iron Pot

Stewed Fish in Iron Pot

　　Stewed Fish in Iron Pot

　　Ingredients: 1000g grass carp, 1500g cornmeal.

　　Seasonings: 10g Donggu Yipinxiang soy sauce, 10g salt, 6g monosodium glutamate, 10g sugar, 10g vinegar, 20g minced scallions, 5g star anise, 5g fennel, 20g minced ginger, 50g salad oil, 300g broth.

　　Method:

　　1. Clean the grass carp and cut it open along the belly into two halves.

　　2. Heat salad oil in a firewood pot until it reaches about 40% heat, then add star anise, fennel, scallions, and ginger to sauté until fragrant. Place the grass carp in the pot and pan-fry over low heat for 1 minute. Add vinegar and soy sauce, then pour in the broth. Season with salt, monosodium glutamate, and sugar, then set aside.

　　3. At the same time, mix the cornmeal with water and knead it evenly to make small flatbreads. Stick these flatbreads around the edge of the pot, cover with the lid, and simmer over low heat for one hour. When done, remove the flatbreads first and place them on a plate, then put the fish on the plate as well, and pour the sauce from the pot over the fish before serving.