Delicious Hot Pot Fish
1.
The raw materials are prepared, and all the ingredients are washed and set aside.
2.
Wash the fish slices, drain the water, pour the cooking wine and spread it evenly, and finally pour out the cooking wine in the basin. Grass carp, silver carp, and silver carp are all fine. The silver carp used in this recipe has a net weight of 3 catties and 2 catties and 4 taels after killing.
3.
Add 6 tablespoons of salt and mix the fish with your hands until the fish fillets become sticky. Because the fish head is big, it's best to pick it up separately. Note: You need to add more salt. It is not delicious to add salt after it is cooked, so it is better to put more than less.
4.
Add an appropriate amount of white pepper to remove the fishy taste
5.
Pour in an appropriate amount of sesame sesame oil to increase fragrance.
6.
Add an appropriate amount of starch to enhance the tenderness of the fish. If the starch is granular, it needs to be diluted with water and put in it. It is recommended that it be powdered. Note: Don't put too much starch, otherwise the soup will be faint when cooking, this recipe only put 4 spoons.
7.
Cut green onion into sections, smash garlic, slice ginger
8.
Dried chili and dried pepper are washed with water to remove the dust on the surface, and then the dried chili is cut into sections to make it easy to smell. If you don’t like spicy food, you can leave it alone. Red pepper is more fragrant and green pepper is more numb. Choose according to the situation, the green pepper used in this recipe.
9.
Put vegetable oil in the pot to heat. Rapeseed oil, corn oil, peanut oil, salad oil are all fine. There must be more oil, if there is less, the taste will be much worse. It is recommended to put 150g to 200g.
10.
When the oil is 40% to 50% hot (smoke is coming out), pour the onion, ginger, and garlic until fragrant
11.
Then pour in the chili section and peppercorns, turn the heat down a bit, and fry for half a minute.
12.
Put in the secret base material and add 1 to 1.5 liters of hot water. Note: Be sure to heat the water
13.
Bring the soup to a boil, add the fish head, 4 spoons of salt, 2 spoons of chicken essence, turn off the heat and simmer for 10 minutes to fully release the flavor of the bottom material and fish head.
14.
Take out the cooked fish head and prepare a saucer.
15.
Take a small bowl, add garlic, chopped peanuts, monosodium glutamate, sesame oil, Laoganma, chopped green onion, and coriander. Note: It is better to fry the peanuts before breaking them for more fragrant taste.
16.
Scoop out the oil soup from the pot and put it in the oil dish. If you like spicy food, scoop more oil.
17.
After the oil dish is finished, start to cook the fish fillets. Turn on a small fire and put them in one piece at a time, until all of them turn from high to medium. Observe the fillets in the pan until they are all white, about 3 to 4 minutes.
18.
Ready to eat
19.
Put on the look
20.
Dip it in an oil dish, it tastes delicious!
21.
After the fish is eaten, prepare the hot dishes. I put mushrooms, tribute vegetables, and tofu skins, and put them first. It is recommended not to cook hot dishes and fish together.
22.
Fill a pot and continue to open it.
Tips:
1. The oil should be put a lot, the taste is melted with the oil.
2. The proportion of fish meat and base material must be appropriate to have a strong flavor.
3. Add enough salt. If it tastes mild, add salt to the oil dish.
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