The first way to make fish hot pot:

How to make tomato fish hot pot base! First fillet the fish. Fish head cut off cut in half, the cross-section of the fish body on the red meat meat place, there are two white dots, called the fish line, with the back of the knife in the fish tail knock, it is easy to pinch the white dots with the fingernail to draw out the fish line, so that the fish fishy smell will be greatly reduced Sliced into fillets of fish before the fish and fish fillets. Fish fillet cut into sections Then put an egg white, cornstarch, salt, cooking wine, mix, marinate for a while in the fish fillet fillet, fish head with cooking wine wipe. Prepare celery, scallion, ginger, garlic, pepper, Pixian bean, not afraid of spicy can also wait a while in the soup put dry chili pepper and then pepper, ginger, garlic, bean paste stir-fried, put the water boiled, there is a better broth ha. The water boiled first put fish head, cook cook cook, I like fish head rotten a little, flavorful, delicious! Then put the fish steak, and then put the fish slices, put green onions, celery section to cook for about a minute, eat the fish seasoning. I made it very simple because I didn't have that much time, just put some fish stock and diced celery, you can actually put chopped green onion, cilantro, chopped green pepper, sauteed soybeans or peas, chopped squash, The original tomato hot pot is very nutritious, using thin-skinned, thick-meat top quality tomatoes with beef bones, old chicken, old duck, and pork bones simmered for 8 hours on the bottom of the pot. The taste is appropriately sweet and sour, making it the best recipe for beauty and skin care. Shabu-shabu with fatty beef, pork ribs, and potatoes is a perfect match for the taste. I just graduated from college and work overseas, so when I have free time at work, I make something for myself to eat. I just made this dish the day before yesterday and it's pretty easy. First of all to buy the fish first cut open the viscera after washing, and then with salt coated with the whole body, gently patted a little, so that the fish absorbed, I forgot to say, I bought a catty two amount of grass carp, and then continue to use the yellow wine to smear in the desire of the body and the stomach inside, and then patted the ginger on the inside of the stomach of the rain, and put it aside to let it into the flavor. This time also do not be idle, after the iron pot is cleaned, cut tomatoes, I used two fist-sized, cut small pieces, and garlic rice, pickled bamboo shoots, pickled chili peppers, green chili peppers, ginger slices and so on! Well, start to heat the pan, and then pour the oil into the iron skillet to heat, estimated to have 8 minutes of heat when the fish into it, change to low heat, do not turn it, just occasionally move the aspect of the pan, about 10 minutes later it turned over, this side as long as the 7 minutes can be, fish up. This time the oil is still hot, so you can put the garlic rice, sour bamboo shoots, sour chili peppers, green chili peppers, ginger and these things put down to stir fry, add salt, to high heat oh! Once the juice from the tomatoes has cooked out a bit, add water down! This way the bottom of the pot will be cooked! However, after the bottom of the pot is cooked, I will use a casserole to serve, because the insulation performance of the casserole is better, you can eat slowly, and the fish hot pot can not be cooked on high heat, the casserole is better to control the temperature! It smells so good, I'm going to eat this again tonight. ...... Ingredients: 2 tomatoes, 600g pork ribs, cabbage? Seasoning: 4 tbsp tomato sauce, 1 tsp salt, 4 tbsp gravy. Practice: 1. small ribs washed, blanch to remove blood after rinsing, another 10 cups of water to boil, put the ribs to cook first. 2. Cabbage washed, cut into small pieces, into the ribs with the cooking, and finally into the cut into pieces of tomatoes and tomato sauce, salt to taste. 3: Cook until all the ingredients are cooked soft and rotten, add gravy thickening, soup viscous when it is off the fire out, sprinkled with parsley can be.

The second fish hot pot practice:

Fish hot pot can be said to be a home cooking, different places, different people, the practice is certainly not the same. Buy meat must buy skinned five-flake meat, fat, lean meat basically half each, must be with pork skin, or simply do not do. Meat washed and cut square, 2 centimeters square, do not blanch, directly take the pot to pour the right amount of oil (I use peanut oil), when the oil is hot, put the meat into the pot, fry! Frying this process is indispensable, one is the fat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience ............ fire do not be too fierce), fried to the appearance of meat some golden, cease fire, meat fishing, oil pouring out. Another pot, pour the right amount of oil, into the onion, ginger, pepper stir-fry, special reminder, to put garlic, slightly pat, peel, do not have to cut, the whole into the portion of at least one head, stir-fry until the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. Move quickly, or the sugar will be muddled. After boiling the juice, pour in the fried meat, stir-fry a little, pour in the water (bone broth is the best, but unfortunately I do not have time to boil), and then - on the pressure cooker! (If you have time or don't have a pressure cooker, simmer it slowly for at least an hour, the more rotten the better, don't forget to add water during the time). Pressure cooker water to slightly more than the meat can be, add salt, add ingredients, high heat to boil, cover and simmer for 25 minutes, cease fire and cool naturally, no pressure to open the lid, and then open the fire to collect the juice, the juice is thick, add a little bit of monosodium glutamate, cease fire out of the pot.

The third fish hot pot practice:

Fish hot pot Ingredients: fresh grass carp 1 (about 1500 grams) or chub (2000 grams), hot pot base 300 grams, Pixian County 200 grams of bean paste, pickled chili pepper 250 grams of end, 150 grams of pickled ginger, 15 grams of dried chili pepper knots, edamame beans 35 grams of end, ginger 30 grams, pickled pickled mustard greens 100 grams of peppercorns, pepper 4 grams, garlic flakes 30 grams, 100 grams of green onion, 40 grams of crispy soybean, 20 grams of chicken essence, 15 grams of monosodium glutamate (MSG), 25 grams of white wine, salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dry fine soybean flour, 800 grams of salad oil. Production: 1, fish slaughtered and clean, pick off two net meat, pick off the abdominal thorns, with a diagonal knife method of cutting into about 2 cm thick tile-shaped block; fish bone chopped into large pieces, fish head split into 4-6 pieces, plus a little salt, white wine flavor for a few minutes, rinse with water to remove the fish on the blood slime, and then stick well dry fine bean flour. Pickle cut into thin slices, scallions cut into 6 cm sections. 2, pot on a high flame, pour oil burned to 60% hot, first under the garlic, pepper burst incense, and then under the Pixian bean paste, pickled chili peppers, pickled ginger, edamame mushrooms, ginger stir-fried, and then the fish bones, fish slices were put into the pot; to be the surface of the fish slices solidified into shape, speed add 1500 grams of water, and then into the cooking wine, hot pot seasoning, dry chili pepper section, chicken, monosodium glutamate (MSG), fine salt, sugar, onion section and other seasoning, pot and poured into hot pot pot, and finally sprinkled with oil crispy soybean can be used. Finally, sprinkle in the crispy soybeans and serve. The Wujiang fish is served on a dry oil plate. Dry oil dish with dried chili noodles, cooked white sesame, crispy flower nuts crushed, monosodium glutamate (MSG), green onion, cilantro, hot pot broth modulation and become.