The congee hot pot is a very delicious hot pot practice, and different from other hot pot, the congee hot pot using rice and animal bones as the base.
The congee hot pot is a very delicious way to make hot pot, unlike other hot pots, the congee hot pot uses rice and animal bones as the base, which does not produce high amino acids like other hot pots.
Materials
Materials for the base: 150g of rice, 2 pork bones (about 600g), 200g of chicken bones, 5 jujubes, 2g of ginger, dipping ingredients: 50ml of soy sauce, 10ml of soy sauce, 25g of sugar, 50g of cilantro, 1 teaspoon (5ml) of fish sauce, 100g of fish bones, 5g of white pepper, 1tablespoon (15ml) of Shaoxing wine, 3 scallions, 1tablespoon (15ml) of sacha?a, 1tablespoon (15ml) of sacha?a, 1tablespoon (15ml) of sasha?a, 1tablespoon of sasha?a. 3 green onions, 20g salsa, 1 tablespoon (15ml) oil, 1 Mandarin fish, 400g cuttlefish, 50g pork fat, 1/3 teaspoon (2g) salt, 1 teaspoon (5ml) sesame oil, 1/2 teaspoon (3g) white pepper, 1 egg white, 1 tablespoon (15g) cornstarch, 1 teaspoon (5ml) Shaoxing yellow wine, 300g shrimp, 150g beef tendon. 200g of chicken, 150g of watercress, 100g of shiitake mushrooms, 150g of baby vegetables
Practice
Bottom of the pot:
Wash the pork bones and chicken bones, put them into the cooking pot, add a proper amount of cold water to boil, fish out and wash off the blood froth, and then put them back into the casserole dish, add cold water to boil on a high flame, then turn the heat into a low flame with a lid and boil for an hour, to make the bone broth.
Wash the rice, put it into a large casserole, add 1000ml cold water, boil over high heat and add 1000ml bone broth, continue to cook until boiling, stir with a wooden spoon for 10 minutes and then reduce the heat to low to cover and cook for 30 minutes.
Slice the ginger, wash and core the jujubes, add to the cooked porridge and you can start to enjoy the porridge hot pot.
Dipping Instructions:
Heat the oil in a frying pan over medium heat until it reaches 70%, add the fish bones and fry until lightly browned.
Put the fish bones, cilantro, soy sauce, soy sauce, Shaoxing wine, sugar, white pepper and 1 cup of water in the cooking pot, bring to a boil over high heat, then reduce the heat to low and cook for 30 minutes, then remove the residue with a strainer and divide the soup into small bowls.
Chop the scallions and add the scallions, sriracha and fish sauce to the sauce according to your taste.
Shabu-shabu recipe:
Remove the guts, gills and scales from Mandarin fish and place it horizontally on a sheet pan. Push a knife across the fish from the tail to the head to slice off the flesh, then slice off the flesh with the skin down, and then slice off the thorns. When slicing, the first knife is deep enough to reach the skin of the fish, and the second knife cuts into the fish at intervals of 2mm and cuts to the bottom, and in this way, the whole piece of fish is cut into thin slices, and unfolded and arranged on a plate.
Tear off the skin and sinews of the cuttlefish, and use a meat mallet or the back of a knife to mince the cuttlefish into puree, and mince the pork fat into mush. In a bowl, mix the cuttlefish puree with the minced pork fat, add white pepper, egg white, cornstarch, Shaoxing yellow wine and sesame sesame oil, and add cold water while mixing in one direction in small amounts until the meat is elastic, then make cuttlefish balls.
Wash and plate the prawns. Cut the beef tendon into 3mm slices and serve on a plate.