Pickled fish hot pot is dominated by pickled cabbage, grass carp and shredded ginger. Because there are not many raw materials, and the taste of pickled fish hot pot is not worse than that of Chongqing hot pot, many consumers will eat pickled fish hot pot in winter.
Pickled fish hot pot
The steps are the same as "My Fish with Pickles", but there are also differences-when making hot pot, I like to fry the fish head steak first, then cook the soup, and then remove the bones, using only fish soup as the base soup. It's just one more step, but after this treatment, the bottom soup doesn't have too many impurities, and it won't "boil" when cooking (the more impurities deposited at the bottom of the hot pot, the more it sticks to the bottom of the pot), so you don't have to worry about stinging when washing vegetables in the future.
raw material
1, main ingredient: a grass carp.
The scales and internal organs of grass carp (the black film in the belly of the fish must be completely removed), and then the fillets, fish heads and fish chops are placed separately. It is open because the purpose and time of cooking are different. Fish fillets should not be too thin, too crisp, nor too thick, which is not easy to taste.
2. Ingredients: 1 tablespoon pickled cabbage, pickled pepper, pepper, 1 star anise, 1 egg, garlic, ginger and onion.
The amount of pickled peppers depends on your own taste, and sauerkraut is definitely better. One star anise is enough.
3, side dishes: bean sprouts, thousand pieces, Chinese cabbage, white radish.
Exercise:
1, cut sauerkraut into small pieces, cut onions (I also used a little garlic), shred ginger, mince garlic, and chop pickled peppers.
2. Wash the side dishes. Slice the white radish (not too thick, thin and easy to cook) and cut into thousands of pieces (not too thin, thick and delicious).
3. Sprinkle a little salt on the fish fillet and fish it well. Add egg white, stir (it is best to grasp it evenly by hand so that the fillets are covered with egg white), and marinate for about 15 minutes.
Sprinkle a little salt first, which is more conducive to the taste of fish fillets. You don't have to wait 15 minutes for pickling, you can do other steps, and when the fish fillets are ready to be cooked, it is time. Wrapping the egg white will make the fillets more tender and smooth.
As for the method of sprinkling U-colored jade hot pot mentioned in the article, I hope you can try it in peacetime and see if the method mentioned in the article can achieve your desired purpose. At the same time, we also need to promote our pickled fish with friends when we are free, so that more friends can learn how to make this hot pot.