Homemade iron pot braised fish

Overview

A super delicious home-style braised fish! It beats the farmhouse braised fish in a firewood pot!

(Bowl juice: Sichuan peppercorns, aniseed, vinegar, salt, sugar, Pixian douban, dark soy sauce, light soy sauce, cooking wine) Bowl juice must be prepared in advance! This is very important, otherwise the taste of the stuffed fish will be greatly reduced!
After cleaning the fish, make three slits on each side for easy access to the fish.
Coat the fish body with egg white, cover it evenly with starch, and spread evenly.
Put oil in the pot (the amount of oil is larger than usual for cooking, prepare to fry fish).
After the oil is hot, put the fish coated with egg white and starch into the pan and fry on both sides until golden brown.
After the fish is fried, pour the prepared bowl of juice into the pot, quickly cover the pot, simmer for half a minute, add water, and cover the pot. (This step is very important: when frying fish, the temperature in the pot is very high. When the bowl of juice is poured into the pot instantly, a large amount of steam will be generated. At this time, cover the lid quickly. You can hear the "stinging" sound in the pot. When the sound becomes quieter, you can open the lid and pour water. The amount of water should be even with the fish.)
After the water boils, reduce the heat to low and continue to simmer with the lid on for 30-40 minutes (depending on the soup in the pot, you can turn off the heat when the soup is thick. Of course, the longer it stews, the better it tastes.)