Spicy hot pot fish recipe

Life is stressful nowadays, and many of our friends suffer from various diseases. Some of these diseases are closely related to our daily diet! Therefore, if you want to be healthy, the first step is to eat healthy and delicious food. So let’s learn how to make spicy hot pot fish with me today!

1.1 Soak the bean curd skin and yellow floret in warm water in advance, drain the water and cut the bean curd skin into wide strips.

2.2 Pick and clean the onions, celery and bean sprouts.

3.1 Cut a piece of ginger, a head of garlic, and half a bowl of dried chilies, then add a large spoonful of Pixian bean paste, a small piece of hot pot base, half a spoonful of sugar, half a handful of peppercorns, and a spoonful of pepper powder.

4.2 Cut the ham into oblique slices. (This was ordered by my daughter. I usually add ham sausage to the second meal.)

5.12 Use the back of a knife to tap the fish head. When the fish is immobile, scrape off the scales and gills, cut open the belly, remove the internal organs, and clean the black film in the belly of the fish. Then rinse the fish and keep the fish foam for later use. (Be sure to sharpen the knife before slicing fish)

6.21 First chop off the fish head and tail, then lay the fish flat, hold the fish body with your left hand, and use your right hand to hold the knife close to the fish bones to slice off the meat from the fish body steadily. Use the same method to slice off the other side, then chop the fish head into two halves, and chop the fish's comb back bone into chunks.

7.1 Place the fish skin side down, press the fish body flat with your left hand, and use your right hand to slice the fish at an angle of about 30 degrees. If the fish slices are too thin, they will break easily when cooked; if the fish slices are too thick, they will not be tender or flavorful, so the fish slices should be neither too thick nor too thin.

8.2 Use a slanting knife to slice off the meat with long spines on the fish belly, and then cut it into strips slantingly along the long spines, leaving only the fish body.

9. Marinate the fish head, fish tail, fish fillet, and fish belly with two spoons of salt, two spoons of cooking wine, scallion segments, and ginger slices for about 10 minutes.

10. Marinate the fish fillets with a spoonful of salt, a spoonful of cooking wine, scallion segments and ginger slices for about 10 minutes.

11.1 Use the same method to marinate the fish fillets for about 5 minutes.

12.2 After marinating, remove the scallion segments and ginger slices, add egg white, water starch, MSG and pepper powder and marinate again for about 5 minutes.

13. Heat a pan, add a spoonful of lard and two spoonfuls of rapeseed oil. When the oil is hot, turn down the heat and pour in the seasoning in a small bowl, stir-fry until the red oil and aroma are released.

14. Add broth (or water) and bring to a boil over high heat, then simmer over low heat until the spicy flavor comes out.

15. Simmer for about 15 minutes, add all the ingredients and bring to a boil over high heat.

16. When the ingredients are cooked, you can use chopsticks to pick them out and put them at the bottom of the bowl.

17. Add the fish head, fish tail and fish bladder and cook for 3 minutes. Then add the fish fillets and cook for 1 minute. Add the fish belly strips and cook for one minute.

18. Cook for about 5 minutes, then remove from the heat and place on top of the side dishes.

19. The last step is to evenly put the fish fillets in, add a spoonful of chicken essence and MSG, and when the soup in the pot boils, turn off the heat and pour it into the bowl.

20. A pot of spicy, tender hotpot fish is ready!

After reading the specific method of making this spicy hot pot fish introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!