2. Materials: (5 people)
500g of fish fillet, 250g of hairy belly and kelp, 200g of lunch meat and bean curd skin, 0/50g of soybean sprouts and Pleurotus ostreatus, and 0/00g of Chinese cabbage.
Seasoning: sour soup 2500g, lard 150g, sliced onion and ginger 50g, hairy spicy fruit 15g, bad pepper 20g, salt 5g, monosodium glutamate 8g, pepper 5g, cooking wine 30g and fermented glutinous rice juice 50g.
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Sour soup fish hotpot
1, Introduction:
Sour soup fish hot pot is an innovative variety of Sichuan hot pot, inspired by Guizhou famous dish "sour soup fish". That is to say, the soup of sour soup fish is used as hot pot soup, and then ingredients such as hairy spicy fruit and rotten pepper are added to make the soup more delicious, fragrant and unique in taste, and it has the effect of reducing fire and benefiting liver.
2. Practice:
1. Use a little water starch, salt and monosodium glutamate to code the fish fillets. Sour fish hotpot? Hairy belly, sliced kelp into pieces. Slice the lunch meat. Slice the tofu skin. Remove the roots of soybean sprouts, wash and drain. Remove the pedicle of Pleurotus ostreatus, tear it into pieces, wash and drain. Wash Chinese cabbage and cut into sections. All the above ingredients are put on a plate and surrounded by hot pot.
2. Put the wok on fire, add lard to heat it, stir-fry onion and ginger slices, stir-fry chili nuts and rotten peppers a few times, add salt, monosodium glutamate, pepper, cooking wine and fermented glutinous rice juice to boil, skim off the floating foam, and pour into the hot pot to boil, so as to scald the ingredients.
Dishes: prepared with sesame oil, salt, monosodium glutamate and coriander powder, each dish.
Remarks: Sour soup is specially prepared sour water. The production method is: the casserole is filled with special rice soup, and fermented into sour water at a temperature of about 50℃ (such as baking with kang fire).