It is a dish in which loach is cooked in a shallow stone pot full of loach and chopped green onions. There are hot pots cooked with a spicy sweet sauce called "kirin" mixed with soy sauce and rice wine, and hot pots cooked with added sauce. There is "Maru", which is cooked with strips of loach fish, and "Saki", which is cooked with the head and bones removed. You can add bell peppers and sansho peppers to enhance the sweetness according to your preference.

Ingredients

: (4 servings)

1,000 grams of live loach, 150 grams of lean pork, 50 grams of bamboo shoots, 50 grams of mushroom, 200 grams of Chinese cabbage, 100 grams of vermicelli, needle mushrooms, and shredded kelp, and 8 duck fins. Dried taro'

Seasoning: 15 grams of salt, 5 grams of chicken essence, 10 grams of sugar, 50 grams of rice vinegar, 25 grams of scallion, 50 grams of ginger foam, 100 grams of animal oil, 20 grams of rice wine, 2 grams of white pepper, 2,500 grams of cold water (or 2,000 grams of soup).

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How to make loach hot pot?

Live loach fish hot pot method

1. will live loach fish repurchase into the basin, add a small amount of rapeseed oil, let it spit out the dirt, and then use clippers to cut off the head, break the belly to the viscera organs, cleaning blood and mucus on the body, control the water. Pork fat lean meat cleaning, into the pot of boiling water blanch a water, cut a piece. Bamboo shoots cut into slices. Mushrooms to root, clean and drain. Cabbage cleaned and cut into strips. Needle mushrooms to remove the root, wash. Duck wings, cleaned. Wash and cut kelp into strips. The above raw materials are divided into two into the plate, on the dish around the hot pot around.

2. pot on the fire, under the animal oil burned to fifty percent hot, under the onion, ginger foam fried flavor, under the salt and cook rice vinegar, burst the pot two times, add rice wine, and then put the water (or soup) boiled for 5 minutes, put the sugar and then cook for 5 minutes, beat off the white foam, add white pepper to boil. And then pour the sauce into the hot pot, add chicken essence to boil, first under the duck wings, small meat, loach fish, boiling can be as hot as you like.

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How to make loach hot pot?

The flavor plate is mixed with salad oil, sugar, chicken essence, soy sauce, each from a plate. Salt and vinegar should be put in when eating the whole process to maintain the strong flavor.

Note: Loach fish do not have to be placed in the pot at one time, while eating. Pork slices are best cut with raw pork with skin, mellow and sharp. Simmering juice to white foam, with the back of the spoon sticky remove, to prevent the oil dial through. Loach fish break the abdomen, do not have to break the bitter gall bladder to prevent environmental pollution; if the bitter gall bladder has been broken, can be wiped into the abdominal cavity with vinegar, after a while cleaning can be. Spicy silverfish hot pot this hot pot using silverfish made in the soup brine highlights the spicy, flavorful and delicious.