One: pickled fish hot pot
Exercise:
Ingredients: fresh grass carp, pickled cabbage, dried pepper, pepper, shredded ginger and shredded onion.
Seasoning: salt 1/4 tsp, a little sugar, white powder 1 tsp, Shaoxing wine 1/2 tbsp, and a little sesame oil.
Exercise:
1. Cut grass carp into 0.5 cm thick (don't cut it too thin, or it will spread out when frying), 6 cm long and 4 cm wide, and then remove the fishbone.
2. Marinate the fish fillet for about 15 minutes after mixing the seasonings evenly to make it smooth and tender. If it is a normal fish, you can also cook the whole fish, just draw three knives on the left and right sides of the fish.
3. Start the hot pot, add about three tablespoons of oil, fry the salted fish until it is half cooked, and serve it out (it looks better and more fragrant).
4. Stir-fry dried peppers and prickly ash in a pot with low fire, then add shredded ginger, stir-fry slightly, then add sauerkraut (preferably sauerkraut with leaves), stir-fry for three minutes, and then add about 500cc of water (depending on the size of the pot) and some hot pot ingredients (such as meatballs and jiaozi). ) can also be added here.
5. Because sauerkraut is a little salty, just add a quarter teaspoon of salt and half of sugar, stir and cook for about three minutes to disperse the flavor, then add the fried fish, cook for half a minute, and add some green onions to complete the pickled fish hot pot.
Two: Fish Hotpot with Clear Soup
Introduction to the practice of fish hot pot with clear soup
Fish hotpot with clear soup must be made of live fish, and it is the best to kill now. Add cold water to the fish pot and cook it over high fire. The bigger the fire, the better. At this time, there is no need to add any seasoning. Add lard if you want. Note that when the water boils and the fish soup turns milky white, the fish in this clear soup is cooked. Turn off the fire, add chopped green onion, Jiang Mo and salt, and enjoy.
The practice of clear soup fish hotpot;
1, fish yield:
Pick out the fish and cut it into half a finger. Fish heads and bones are used separately. Mix the fish fillet with egg white, pepper, chicken essence, a little salt and peanut oil, and stir by hand until it feels sticky.
2, the production of soup:
Cook the fish head and bones in a pressure cooker, add ginger slices, tomato slices, two onions, dried pepper and scallops, cook for 5 minutes, and then pour out all the ingredients in the soup. The clear soup is finished. Add coriander, onion and ginger slices when eating. Those who like to eat medicated diet can add it themselves.
Use clear soup with seasoning dipped in water to make fish hot pot;
1, ginger, garlic and onion are crushed with a blender, hot oil is added, and then a small amount of soy sauce is added.
2. Chop the millet pepper and add soy sauce.
3, Lee Kum Kee hot sauce, open the lid to eat.
4, Hu Chili noodles, pepper, Chili noodles, monosodium glutamate, salt, mustard tuber, chopped green onion, minced garlic, fried soybeans, shredded pork (cooked), and fermented milk can all be put into the pot for seasoning.
Friendly reminder: as for the vegetables inside, you can add them at will, but be careful not to throw all the ingredients into the hot pot, but rinse them as you like while eating.
Three: Spicy-hot Fish Hotpot
Ingredients: grass carp, cooking wine, salt, soy sauce, ginger, Haidilao spicy hot pot bottom material.
Exercise:
Step 1: 1 fresh grass carp. After slaughter, cut the fish in half along the spine, remove the fishbone and take the fish in half. Because fish are brittle, cut them into thick butterfly slices one by one;
Step 2: Put the fish fillets, fish bones and fish heads into a large basin, add cooking wine, salt and light soy sauce and marinate for a while;
Step 3: heat the tea oil in the pot, fry the fish bones and fish heads until golden on both sides, and pour in half a pot of clear water and two pieces of stock frozen the night before;
Step 4: Add salt, 1 slice of ginger, 1 slice of dried red pepper (cut into shreds with scissors), 3 slices of star anise, 2 slices of cinnamon, 1 slice of tsaoko and pepper (packed in a stainless steel seasoning bag) and boil, then pour into the electric hot pot 15 minutes to continue cooking;
Step 5: Add pig blood clots, oily tofu, fish fillets and various mushrooms and vegetables, and cook the spicy bottom material of Haidilao for seasoning.
Prepare the materials and follow the above five steps.