Carp hotpot recipes

Carp generally symbolizes good luck, so when giving a gift, people usually choose carp. Among the carp cooking methods that we know in daily life, the most familiar one is sweet and sour fish. It is also a favorite of many of our friends. As people's living standards are getting higher and higher, people's eating traditions have been expanded. For example, the carp hotpot I will introduce to you today. Maybe your friends are unfamiliar with this term. Next, I will share with you how to make carp hotpot? And other cooking methods for carp.

Carp hot pot introduction Cuisine and efficacy: Edema recipes Heat-clearing and detoxifying recipes Lactation recipes Taste: salty and fresh Process: hot pot Carp hot pot production materials: Main ingredients: 750 grams of carp Auxiliary ingredients: 500 grams of vermicelli, 50 grams of bamboo shoots Seasoning: 75 grams of lard (refined), 75 grams of soy sauce, 50 grams of cooking wine, 15 grams of sesame oil, 5 grams of white sugar, 5 grams of green onions, 5 grams of ginger, 5 grams of salt, 4 grams of MSG, 5 grams of green garlic

Carp hotpot recipe 1 : 1. After stunning, slaughtering and bleeding the fresh carp, scrape off the scales, dig out the gills, cut open the abdomen to remove the internal organs, pick out the fishy line, clean it, cut off the fish head, chop it into two pieces, and then chop the fish body into 4 cm square pieces. Rinse the water-soaked rice noodle skin and cut it into strips 6 cm long and 1.5 cm wide. Pick the green garlic leaves, wash them and cut them into small pieces. Peel and slice the bamboo shoots. 2. Put the pot on the fire, add lard, and when it is 80% hot, add the scallion knots and stir-fry until fragrant. Then remove the scallion knots, add the carp pieces and stir-fry slightly, add cooking wine, cover and simmer for a while, then add 750 ml of fresh soup, minced ginger, soy sauce, and sugar, cover and simmer for about 5 minutes. 3. Put bamboo shoots and vermicelli strips into the hot pot first, then pour in the braised carp pieces and the broth, add salt and MSG, cover and light the hot pot, serve and simmer for about 10 minutes until the fish is cooked and the soup is thick, sprinkle in the green garlic leaves, drizzle with sesame oil and serve. Tips - Food incompatibility with carp: Carp should not be eaten with mung beans, taro, beef and mutton fat, pork liver, chicken, schizonepeta, licorice, pumpkin, red beans and dog meat. It should also not be taken with cinnabar in traditional Chinese medicine. Carp and pickles are incompatible: it can cause digestive tract cancer.

Carp hot pot method 2 :

1. All fish roe and internal organs except fish roe and fish bubbles need to be thrown away. You can consider stir-frying the fish roe. The specific cooking method is: Main ingredient: fish roe (fish bubbles can also be added) Side ingredients: onion, ginger, garlic, Lao Gan Ma, dried chili peppers, shallots Seasoning: oil, salt, sugar, cooking wine, braised soy sauce, and broth. Preparation: 1. Wash the fish roe, remove impurities on the surface and set aside; 2. Chop the scallion into sections, slice the ginger, peel the garlic and set aside whole; 3. Chop the scallion into sections, cut the dried chili into sections and set aside; 4. Add base oil to the pot, when it is about 60% hot, add the scallion, ginger, garlic, and a large spoonful of Lao Gan Ma to stir-fry; 5. Spread the fish roe on the scallion, ginger, and garlic, add soy sauce and cooking wine; 6. Add broth until it is level with the fish roe, add dried chili, salt and sugar, cover and bring to a boil over high heat; 7. Turn to low heat and simmer the fish roe thoroughly, then simmer over high heat until the soup is thick; 8. Serve on a plate and sprinkle with a little chopped green onions for garnish. 2. Preparation of carp hotpot : 50 grams of red bean, 6 grams each of tangerine peel, dried chili and grass fruit, 1 live carp (about 1000 grams), 1500 grams of winter melon, 1000 grams of Chinese cabbage, 300 grams of vermicelli, 2 grams of pepper, 10 grams of fine salt, 2000 milliliters of chicken soup, 50 grams each of old ginger and green onion. Steps: 1. Kill the live carp, remove the scales, gills and internal organs, wash and drain, and cut into pieces; peel the winter melon, remove the pulp, and slice; remove the old leaves of the Chinese cabbage, wash and sort them; soak the vermicelli in water, wash and drain. Place the above ingredients on plates separately and surround the hot pot. 2. Place the hot pot on the stove, add chicken soup and bring to a boil, add red beans, tangerine peel, chili pepper, and cardamom, cook for 15 minutes, then add ginger, onion, pepper, and salt, bring to a boil, skim off the foam, remove the tangerine peel, chili pepper, and cardamom, then add the carp, bring to a boil and then cook the other ingredients. Effects: Strengthen the spleen and promote diuresis, reduce swelling and stop diarrhea, clear away heat and dampness

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