Fish hotpot with clear soup must be made with live fish, and it tastes best when it is killed now. Add cold water to the fish pot and cook it over high fire. The fire should be as big as it can be. At this time, there is no need to add any seasoning. If you want to add it, you should add lard. Notice When the water boils and the fish soup turns milky white, the fish in this clear soup is cooked. At this time, turn off the fire, add chopped green onion, Jiang Mo and salt, and you can enjoy it.

The practice of fish hotpot with clear soup;

1, fish production:

Pick off the fish and cut it into half a finger thickness. Use the fish head and bones separately. Mix fish fillets with egg white, pepper, chicken essence, a little salt and peanut oil, and mix them with your hands until they feel sticky.

2, soup production:

Cook the fish head and bones in a pressure cooker, add ginger slices, tomato slices, two onions, dried prickly ash and scallops for 5 minutes, and then pour out all the ingredients in the soup. Clear soup is finished. Add coriander, onion and ginger slices when eating. Those who like to eat medicated diet can add it themselves.

Making fish hotpot with clear soup with seasoning dipped in water;

1, ginger, garlic and onion are crushed with a blender, heated with oil, and then a small amount of light soy sauce is added.

2, millet pepper chopped, add soy sauce.

3, Lee Kum Kee spicy sauce, open the lid and eat.

4, Hu Chili noodles, pepper, pepper noodles, monosodium glutamate, salt, pickled mustard tuber, chopped green onion, minced garlic, fried soybeans, shredded flowers (cooked), and fermented milk can be put into the pot to taste.

Friendly reminder: as for the vegetables inside, you can add whatever you like, but be careful not to throw all the ingredients into the hot pot, but rinse as you eat and rinse as much as you like.

Finished product drawing:

Correct method of cutting fish:

Fish meat is fine, the fiber is short, and it is easily broken. When cutting fish, the skin of the fish should be facing down, and the knife edge should be inclined, preferably along the fishbone, so as to cut it more cleanly. There is a layer of mucus on the skin of fish, so it is not easy to cut. If you put your hand in salt water for a while when cutting fish, it will not slip.

Therefore, the key to making this clear soup fish hot pot is that the fish live and fire, and the time is short. In order to ensure that the fish is not boiled, the taste is good and the fish soup is delicious.