Boiled Fish Hot Pot

Name: Boiled Fish Hot Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 catties grass carp; Some Fungus; Some Mushroom; Some Green bamboo shoots; Some Konjac; Some Winter melon; Some parsley; Some Dried chili; Some pepper; Some Laoganma tempeh sauce; Some shallot; Some salt; Some Cooking Wine; Some Dry starch; Some ginger; Some garlic

by When the wind rises again~

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

After two days of snow, the air has become a lot moist. With the arrival of the winter solstice, the temperature is getting lower and lower, and once dropped to more than ten degrees below zero. On such a cold day, if you eat a pot of spicy food The hot pot is just fine, it can make your whole body warm up instantly. This time, the delicious Shi Yunsheng soup is added to the pot, which makes the hot pot taste richer, spicy and fresh, delicious~~~~
The grass carp I bought this time weighs about 4 catties. It is reasonable to say that our family of three will not finish eating such a large fish. I did not expect that they would never stop their chopsticks when they were on the table. The fish bones were all clean. Can this be done? Is it delicious~~~~"

Boiled Fish Hot Pot

1. Take the grass carp meat down with a blade, and cut the fish bone into sections

2. Then slant the pieces into pieces (the knife is not good enough, the pieces are a bit thick)

3. Divide the fish fillets and fish bones into two containers, put salt, pepper, cooking wine, and starch into them, pick them up and marinate them for later use.

4. All ingredients are cleaned and cut into proper shapes

5. Cut the green onion, ginger, and garlic for later use, and cut the parsley into sections

6. Bring water to a boil in the pot, put a small amount of salt and oil, pour in the various side dishes and cook a little (the ones that are not easy to cook should be put in first, and the ones that are easy to cook should be put in later)

7. Remove and pour into the hot pot

8. Roll out the dried chili and pepper (not to be too crushed), put them in a frying pan and stir until fragrant, set aside

9. In another pot, when the oil is hot, pour Lao Ganma’s hot sauce into the pot and stir fry until fragrant

10. Pour in green onion, ginger, garlic and other ingredients and stir fry a few times, then pour in parsley and stir fry

11. Then pour in Shi Yunsheng's soup (the soup is not enough, and some water is added, but the freshness is not reduced)

12. After the soup is boiling, pour the fish bones in and cook for a few minutes

13. Finally, pour the fish fillets in, and the soup will cook once more (don’t cook for a long time, otherwise the fish will not be tender)

14. Pour the cooked fish soup into the hot pot with the side dishes, then pour in the fragrant pepper and chili, sprinkle a little sesame on it.

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