One fathead fish, green onion, ginger and garlic, pickled mountain peppers, a little cooking wine and chicken essence.
Sichuan fathead fish hot pot practice steps
1, the first fish into slices, so you can maximize the flavor, and the taste is very good. Slicing fish when to pay attention to safety oh! With a sharp knife, flat with the knife, from the head of the fish began to slice down a large piece, and then sliced into small pieces;
2, fish sliced well, will be sliced out of the fish with a large bowl, loaded with the right salt, ginger and garlic, pickled pepper leaves cut a little end with the pickle, pouring wine, marinate for 15-20 minutes or so, the head of the fish in the same way in addition to the pickle;
3, the fish is about to marinate, the pot of water, boil, open when adding ginger and garlic, pickled pepper, a little salt, and oil, etc., high heat, (there is no smell of it
4, fish to pot it! The first fish head into the pot, cook for 3 minutes, slowly use chopsticks to pick up the fish slices to the pot under (the best use of induction Oh, this time you can already open the rice, in the dining room table under the fish slices side of the rice);
5, is really very simple, right? Fish is very fresh, pickled mountain pepper sour and spicy flavor just to cover the fishy flavor, fish meat smooth and tender. It tastes a little bit like sour soup fish column again! If you feel tired of eating fish, you can also prepare some tofu and cabbage, change the food, really enjoy it!
Tips for Sichuan fathead fish hot pot
First, fillet the fish into slices, so that you can maximize the flavor, and the taste is very good. Be safe when filleting fish! Use a sharper knife, flatten the knife, and start slicing off a large piece from the head of the fish, then slice it into smaller pieces;