So I will share a light and nutritious fish hot pot with you today, and explain in detail the pickling skills of fish and the making process of hot pot ingredients. Friends who like to cook by themselves can collect them first and cook them for themselves and their families when they have time.
Please see our specific operation below.
First, prepare a clean carp, cut it from the tail, cut it in half, slice the fish, cut the fish bones into sections, remove the fish teeth to reduce the fishy smell, then cut the fish bones and put them together with the fish bones.
Spread the fish flat on the cutting board, cut it into thin slices with an oblique blade, put it in a basin, add clear water, wash the blood in the fish, squeeze out the water and put it in a small basin.
Add one gram of salt to the pot to taste, 1 gram of pepper, appropriate amount of cooking wine to remove fishy smell, grab it evenly by hand, add appropriate amount of corn starch to mix well, and marinate for 10 minute.
Half of the onion is cut into oblique slices and put into the pot. Cut a small piece of ginger into ginger slices and put them together with onions, then add an octagonal and some pepper for later use.
Prepare red dates and medlar to increase nutrition and soak them in water.
Garlic and coriander are cut in advance.
Cook a stock in advance, preferably chicken soup or bone soup. If there is no stock, you can add water to avoid being too greasy.
Cut the old tofu into thin slices and put it in a bowl.
Cut a handful of washed chrysanthemums into pieces and put them in a bowl for later use. You can also prepare some lettuce, oily wheat, shepherd's purse, spinach and so on. And it's not bad to eat hot pot.
When the ingredients are ready, we will start the next operation.
Boil water in a pot, add a little cooking wine to remove fishy smell, add fish bones in cold water, push it with a spoon for a few times, boil the water for 15 seconds, then pour out the water, and then let the cold water stand by.
Add a little cooking oil to another pot, add onion, ginger and aniseed and stir-fry until fragrant, then add two dried red peppers and stir-fry until fragrant, add a spoonful of clear water, pour in broth, and add red dates and medlar.
Add 8 grams of salt, 1 g of sugar, 2 grams of chicken powder and 1 g of pepper, add fish bones, cook for 3 minutes on high fire, pour in tofu, and turn off the heat after cooking for 2 minutes.
Pour into the prepared hot pot and start the hot pot mode.
After boiling, add chrysanthemum and pickled fish fillets, sprinkle with garlic and coriander, and serve.
Ok, here, this light and nutritious fish hotpot is ready. Does it look simple? Once you learn it, try it at home. # Food evaluation team # # American food experts #
Use the following ingredients and seasonings.
Ingredients: carp, tofu, chrysanthemum morifolium, red dates, medlar, green onions, ginger, star anise and pepper.
Seasoning: salt, sugar, chicken powder, pepper, cooking wine.