Fish head hot pot originated from the famous Sichuan cuisine casserole fish head, which has developed, in the western region of Sichuan more widely spread. The head of the silver carp is cooked with a variety of auxiliary materials, the meat is tender soup and vegetables in one, fresh and flavorful, suitable for all seasons, the elderly winter consumption is better.
Materials
General recommendations: 100 grams of jujubes, 40 grams of lotus seeds, 170 grams of bean sprouts, 70 grams of golden needles (dried), 170 grams of young Shanghai green, 300 grams of net green bamboo shoots, 180 grams of potatoes, 175 grams of seaweed, slices of tomato, scallions and white knuckles, broth, Szechuan salt, slices of ginger, garlic and oil dish, chicken essence in appropriate amounts.)
Practice
1, red dates washed, soaked soft; lotus seeds washed, soaked soft, go to the inner buds core; will be red dates, lotus seeds on the cage steaming fire Ba soft to be used.
2, fish head cut into 4 pieces, clean, plate; seaweed wash, knife plate; bean sprouts clean plate; green bamboo shoots rod peeled, knife into a strip, plate; potatoes peeled, cut into thick slices, rinsed with water, plate; gold cabbage to remove the tip, clean plate; Shanghai green to remove the tip and the old leaves, clean, plate.
3, take a large casserole placed in the center of the hot pot table, add Sichuan salt, scallion white knots, tomato slices, broth, ginger slices, jujubes, lotus seeds, chicken essence, ignite the fire to boil, with garlic oil dish and prepared ingredients on the table, you can cook hot to eat.
4. Eat the head of the fish first, then slowly swish the fillets. The dipping sauce is a must for every hotpot (garlic oil and chili circle sauce), fried bean curd (which is fried in its own oil), and some vegetables (bean sprouts, lettuce and cilantro)