Ingredients
Bean curd
Ginger 6 slices
Chili pepper 1
Garlic 6 cloves
Canola oil 3 tablespoons
Scallion moderate
Sweet potato flour moderate
Fathead bighead carp (2-3 pounds)
Chopped peppers moderate
Method
Preparation
The bighead chub is the most popular bighead chub. >
Prepare the spices, ginger slices, garlic, green pepper, green onion chopped spare, put aside on a side plate for spare.
Preparation of hot pot ingredients, tofu cut into blocks, sweet potato flour soaked in boiling water and spare. Other see their own preferences to add, tofu cooking fish can make fish soup more flavorful. It is recommended to eat tofu, can be in the fish soup stew out of the milky white and then put the tofu and then continue to stew, the flavor is better.
All the ingredients are ready, start frying the fish.
During the preparation process, make a cut on the belly of the fish, sprinkle salt, taste and marinate for a few minutes.
When the preparation is complete, wash the marinated fish over water and cool it off.
Prepare rapeseed oil, be sure to use rapeseed oil, put 3 tablespoons, when the oil boils, put ginger, then put the fish, deep frying for a few minutes, until the fish on both sides of the fish into a golden brown, and then put the water, over the fish, high heat, cover the pot with a lid, salt, and put green pepper rings, to taste, and simmer for 15 ~ 20 minutes. During the period of time, remember to move the fish, add water, no need to stir, until the fish soup into milky white and then put the tofu, sweet potato flour, continue to stew for another 5 ~ 8 minutes or so.
Finally out of the pot, into the hot pot pot pot, sprinkle chopped pepper and onions, the whole fish hot pot finished. The color combination is also beautiful, the fish is fresh, the soup is delicious, eat to the end of the more delicious, I hope you also like.