How to make spicy fish hotpot?

In life, everyone likes to eat hot pot, especially during the Chinese New Year, when hot pot is very popular. If you say that hot pot is the first choice, spicy fish hot pot is very spicy and nutritious. Eating more fish can not only supplement protein, but also have certain beauty and skin rejuvenation effects. However, many people are not particularly clear about how to cook spicy fish. Here are several types of spicy fish hot pot.

Spicy fish hotpot

Material

2 to 3 jin of grass carp (other fish are also OK, such as silver carp), half a jin of celery, 1 piece of tofu, perfume fish seasoning (some are sold overtime, such as Nanshan perfume fish seasoning), 1 egg, 1 star anise, some garlic, 1 piece of ginger, 1 scallion, and a little MSG and salt.

1/2 pound of celery, 1 piece of tofu, and seasoning for fragrant fish

1. Descale the fish, slice it, and separate the fish head, bones and fish fillets.

2. Take out the egg white and mix it with the fish meat, then put oil in the pan. After the oil is hot, add the perfumed fish seasoning and stir-fry twice.

3. Add garlic, ginger, star anise and scallion in time and stir-fry twice.

4. Add boiling water, not too much, just enough to cover the fish.

5. After the water boils, add the fish bones and fish head first, wait for one minute, and then add the fish fillets.

6. After about 5 minutes, add celery, and when it is almost cooked, add tofu. Add some MSG and a little salt when removing from the heat.

Tips

1. The effect of using egg white: the fish tastes better and the fish is tender.

2. The effect of celery: fresh fragrance. Eat some celery when eating fish to make a perfect combination with vegetables.

Miao Sour Soup Fish Hotpot

Material

Kaili red sour soup 100ml, Guizhou rice sour soup 50ml, tomato 300g, houttuynia cordata 20g, Sichuan mustard tuber 20g, bean sprouts 100g, grass carp 1, ginger 20g, shallot 1, green garlic 100g, salt 2 teaspoons (10g), chicken powder 1 teaspoon (5g), Litsea cubeba oil 1 teaspoon (5ml), pepper 1 teaspoon (5g), oil 1 tablespoon (15ml), Guilin fermented bean curd 2 pieces, shallot 3, dried chili 20g, salt 1 teaspoon (5g), chicken powder 1 teaspoon (5g), Litsea cubeba oil 100g, potato 300g, pork ribs 300g, oyster mushroom 300g, cauliflower 200g, bacon 100g.

practice

How to make the pot bottom

Wash and cut tomatoes into pieces. Cut Houttuynia cordata into inch-long pieces. Chop Sichuan pickled mustard tuber. Wash the bean sprouts and set aside. Clean the grass carp, remove the internal organs, gills and scales, and cut into 3cm wide segments. Slice the old ginger, cut the green onion and green garlic into sections.

Heat the oil in a wok over medium heat until it is 50% hot, add the ginger slices and scallion segments and stir-fry until fragrant, add the tomato cubes and stir-fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, add salt, pepper and chicken essence, and pour directly into the hot pot.

Add houttuynia cordata, bean sprouts, Sichuan pickled mustard tuber, grass carp, green garlic segments, and Litsea cubeba oil to the hot pot. Cook over high heat for about 15 minutes until the fish is cooked through and then serve.

Dipping sauce

Take a clean wok, put in dried chilies, stir-fry over low heat until the dried chilies turn black and red, pour into a mortar and crush into chili powder.

Wash and chop the scallions and divide them into four portions with other dipping ingredients. Put them into seasoning bowls separately. Add the boiled hot pot soup and mix well when serving. Finally, drizzle a little litsea cubeba oil.

How to make hot pot

Wash and peel the potatoes, cut into 0.3cm thick slices and place on a plate. Wash the oyster mushrooms and cauliflower separately, break into small pieces and set aside.

Cut the bean curd skin into 5cm square diamond-shaped slices and set aside. Cut the bacon into 0.3cm thick slices and set aside.

Cut the pork ribs into inch-long pieces, put them into a pot and add appropriate amount of cold water. Bring to a boil over high heat, then remove the pork ribs and rinse them with running water to remove the blood foam. Put it back into a clean cooking pot, add appropriate amount of cold water, cover it, bring to a boil over high heat, then simmer over low heat for 20 minutes, remove from the pot and set aside. When eating, put it in the sour fish soup pot and cook for 10 minutes.