Sauerkraut fish hot pot is a hot pot made with delicious pickled green vegetables. It tastes spicy and fragrant, tender and delicious, and has a rich aroma. In addition, it is cooked in the same way as eating hot pot, making it a favorite among the public. A way to eat. Below is the authentic pickled fish hot pot recipe that I will share with you. I hope you like it.

一

Required ingredients

Grass carp, pickled cabbage, pickled pepper, Sichuan peppercorns, star anise, eggs, onions, ginger, garlic, bean sprouts, Chinese cabbage, white radish, Thousands of sheets.

Steps

1. Cut the sauerkraut into small sections, cut the green onions into sections, shred the ginger, mince the garlic, and chop the pickled peppers.

2. Wash the side dishes, slice the white radish, and cut into strips.

3. Sprinkle the fish fillets with a little salt, mix well, then mix with egg white and marinate for about 15 minutes.

4. Add an appropriate amount of oil to the pot. After the oil is hot, add the fish head and fish fillets and fry until both sides are brown.

5. Add 1/2 amount of shredded ginger and boiling water, bring to a boil over high heat and continue to cook over medium heat for about 10 minutes to make a thick white fish soup.

6. Filter out the fish soup and set aside. Discard the fish bones and bones.

7. Wash the pot, add a little oil, add onions, ginger, garlic, pickled peppers, and star anise, stir-fry for 2-3 minutes.

8. Add the pickled cabbage segments and continue to stir-fry for about 2-3 minutes. Add the fish soup and an appropriate amount of salt. After boiling, transfer to an electric hot pot and cook over low heat for 4-5 minutes. You can start rinsing vegetables and cooking fish fillets.

Tips

Fish processing: Remove the scales and internal organs of grass carp***The black membrane in the belly of the fish must be completely removed***After processing, fillet and Serve fish heads and fillets separately. They are separated because their uses and cooking times are different. Don't fillet the fish too thinly, as it will break easily, and don't make it too thick, as it won't absorb the flavor easily.

2

Required ingredients

Main ingredients: grass carp, pickled cabbage, lettuce, enoki mushrooms, fried tofu

Seasoning: pepper, garlic, ginger , salt, blended oil, Pixian Doubanjiang

Steps of cooking

1. Wash the grass carp and slice it, cut out the bones in the middle; wash and chop the pickled cabbage; wash the lettuce; oil Rinse the tofu with water and set aside.

2. Cut the chili peppers and dried chili peppers into sections, shred the ginger, slice the garlic, and put into the pot to saute until fragrant.

3. Add fish bones and fry until both sides turn white.

4. Add sauerkraut and stir-fry for a while. Add a spoonful of Pixian bean paste and stir-fry evenly.

5. Add enough water, bring to a boil, then transfer to a soup pot, add water until it is eighty-full, and bring to a boil.

6. After boiling, add some salt to taste, and cook for a while before you can start rinsing the food.

Tips

1. Test the taste before adding salt to avoid adding too much salt.

2. The fish fillets will be cooked as soon as you put them in. Don’t blanch them for too long.

3. You can decide the side dishes for hot pot according to your own preferences.

Three

Required ingredients

1800g grass carp, 200g pickled cabbage, 180g millet pepper, ginger, red pepper, shallot, red pepper, cooked Sesame seeds, pepper, salad oil, cooking wine, chicken essence, corn starch, sugar and salt in appropriate amounts.

Steps

1. Clean the killed fish. When washing the fish, clean the black film on the wall of the bone cavity, cut off the fish head, and split the head into two pieces. 4-6 yuan.

2. Cut chives and red pepper into shreds and set aside.

3. Place the fish pieces horizontally with the fish meat facing up and the fish skin facing down. Use a knife to slice them one by one from the tail to the head. The thickness of each slice is about 5 mm.

4. Put the fish into a basin, add starch, white wine and appropriate amount of salt, mix well, and let it sit for a few minutes.

5. Heat the oil in a wok until it is 60% hot, add the fish head and fish bones and put them in the wok to drain the oil.

6. Leave oil in the pot, first add ginger slices and peppercorns and saute until fragrant, then add sauerkraut, Pixian watercress, and spicy millet and stir-fry until fragrant.

7. Add 1500 grams of water to the pot, add cooking wine and dried chili peppers and cook until the fish bones are fragrant. Pick up the fish bones and place them on the bottom of the hot pot basin.

8. Add chicken essence, refined salt, sugar, green onion and other seasonings to the boiling sauerkraut water in the pot. Quickly add the fish fillets. Pay attention to unfold the fish fillets. After the fish fillets change color, remove from the pot and pour into the hot pot. .

9. Put some hot peppers, red peppers, Sichuan peppercorns, green onions and sesame seeds on the hot pot noodles.

10. After cleaning the pot, pour a little oil to heat, then pour in the red pepper and other ingredients on the hot pot noodles.

Tips

The most important thing in making pickled fish hot pot is that the thickness of the fish must be consistent.

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