Onion Miso Snapper Soup
Ingredients
"Kogoki fish 1 tail", "Miso 20 grams", "Tender tofu 1 box", "Onion 1", "Salt a little", "Sugar 1 tsp", "Shiba Fish 1 teaspoon", "Sesame oil, chopped green onion moderate"
Methods
1:Pour a little bit of oil into a pot to fry onion
2: Miso with a little bit of hot water to mix well
3:Put some water into the water to mix well
2:Put some hot water to mix well
3: Put some water to mix well
3: Put some water to mix well
3: Put some water into the water to mix well
4: Put some hot water into the miso to make a good soup. Saute the onions in a little oil
2: Mix the miso with a little hot water
3: Pour the water into step 1, then add the firewood fish and cook it together, then pour it into step 2 and bring it to a boil, then reduce the heat to low and add the fish and cook it for about 10 minutes, then pour in the tofu and cook it for 3-5 minutes with a lid on the pot and take it out of the heat. Sprinkle with chopped green onion and sesame oil to finish
Method 2: Hong Kong Style Snapper Hot Pot in Soup
Ingredients
"Classic Hot Pot Set 1 set", "Snapper Belly Slices 1 box", "Pork and Plum Flower Hot Pot Sliced Pork 1 box", "Needle Mushroom 1 packet", "Non-Basic Deep Fried Bean Buns 2 slices", "Continental A Vegetable 1 packet", "Shredded Konjac 1/2 packet", "Enoki Mushroom 1 packet", "Preserved Eggs 1 piece", "Cilantro 2 plants", "Cilantro 2 pcs". "2 cilantro plants", "2 water chestnuts", "500ml chicken broth",
Methods
1: Take appropriate portions of fish dumplings, egg dumplings, sea-crab sticks and small balls of the classic hotpot group. Wash mainland A vegetable. Scrub shredded konnyaku with salt to remove odor, then rinse and drain. Cut off the bottom of enoki mushrooms and rinse well. Cut the bean buns into pieces.
2:Classic hot pot set, a collection of the most representative products of the stove, including "fish dumplings", "egg dumplings", "蟳味棒" and "小貢丸" to satisfy everyone's preferences at once.
3:Snapper belly slices, low-fat and high-protein with high nutrition, more tender and refreshing than normal snapper steaks, with uniform oil distribution, and non-stinging fish belly meat is suitable for both young and old.
4: Soup head treatment: parsley excision root wash. The skin egg shelling cut small pieces. Water chestnut peeled and patted flat. Add heat-clearing water chestnuts (horseshoes) for a sweeter soup.
5:Put the eggs, cilantro and water chestnuts into a pot, fill with 500ml chicken broth, bring to a boil over medium-high heat and then cook over low heat for 10 minutes, pour the soup into a deep bowl and set aside.
6:Cut slices of snapper belly into thin slices, roll up part of the snapper belly and decorate it with mainland Chinese cabbage leaves in the shape of a flower, and put the remaining snapper slices on a plate to eat while shabu-shabu.
7:Pork and plum blossom hot pot meat slices, meat sweet oil flower distribution uniform, shabu-shabu indispensable, put on the plate while cooking and eating.
8:Snapper belly slices A vegetable roll put in the center of the hot pot, surrounded by a circle of small gomaru. Alternate in the pot on the periphery of the yellow egg dumplings, red sea-crab flavor stick, brown fried bean skins, white Konjac shredded enoki mushrooms and fish dumplings, green continental A vegetable, black dance mushrooms *** four groups in accordance with different colors. Finally, pour in the water chestnut soup (with the eggs, without the cilantro and water chestnuts) and you are ready to start cooking around the stove! The soup is already flavored, and the dipping sauce is just a simple low-calorie scallion soy sauce, which is flavorful enough.