How to make sour soup fish head hotpot

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, I will now introduce sour soup fish head hotpot to you. Let’s learn it quickly.

1. Break open the fish head from the lower jaw and remove the black film and blood clots from the gills. Then rinse it repeatedly with clean water until no blood seeps out.

2.1 Scrape off the black skin on top, as shown in Figures 2 and 3.

3.2 After washing, blanch the fish head with the skin side facing up in boiling water.

4.1 Heat a wok and add a little oil to stir-fry the pork belly slices. After the pork slices are cooked through, sauté the scallions and ginger.

5.2 Scrape off the black skin on top, as shown in Figure 2 and Figure 3.

6.1 After the soup boils, pour in appropriate amount of Shaoxing wine and stir well.

7.2 Then add boiling water and kimchi soup and boil.

8.1 Place the cleaned fish head on the bottom of the hot pot with cabbage, then add the cut tofu slices.

9.2 Season with salt, pepper and MSG. If the kimchi soup is too salty, no more salt is needed.

10. Finally, pour in the prepared soup base and bring to a boil. Cook over medium heat until the soup turns white, about 20 minutes.

11. Fry the peppercorns in a little oil.

12. Then add the pickled pepper and stir-fry until it changes color and releases fragrance.

13. Sprinkle chopped green onions in the hot pot, pour the fried peppercorns and pickled pepper oil into the pot while they are still hot, and finally sprinkle a little chopped coriander before eating. When eating, you can drink the soup first and then eat the meat. The soup tastes very delicious, with a strong and slightly sour and spicy flavor.

After reading the editor’s introduction above, do you think the method of sour soup fish head hotpot is very simple? If you are interested, you might as well try it yourself, you will definitely gain something!