Fish and Sheep Hot Pot
by Ocean moon
Favorite
Difficulty
Hard
Time
15m
Serving
2
1. Clean the sea bass, cut into small pieces and rinse.
2. Add green onion and ginger water into a blender and beat into minced fish.
3. Pour into a bowl, add an appropriate amount of salt and stir vigorously, then add a spoonful of salad oil and a little starch and mix well.
4. Put the minced fish in the piping bag.
5. Frame the flower shape on the cleaned perilla leaves.
6. Perilla leaves have a faint fragrance and can also remove peculiar smells.
7. Put a medlar in the heart of the flower.
8. Thousands of thin sheets are also used to make a shape. Take one of the thousand sheets, stack them twice, and cut out the comb flower knife from one side, that is, cut to two-thirds.
9. Roll up from one side.
10. Use two dry vermicelli to insert and fix.
11. Cut the lettuce into cubes, place it underneath with a pair of chopsticks, and cut into thin slices so that the bottoms are connected.
12. Cut all the way to the edge.
13. Then cross-cut into strips. Also use chopsticks to cushion it underneath.
14. Carrots cut petals in the same way, soak them in salt water for a while, the petals will spread out naturally, and the taste will be more crisp and refreshing after being blanched.
15. Put it on the plate.
16. The other ingredients are cleaned and placed on the plate along with the mutton rolls.
17. Put the meat bones into a pot and simmer a thick white bone soup, adjust the bottom, and pour it into a small hot pot.
18. Prepare the snacks and dipping sauce.
19. Bring the input materials to a boil.
20. The flower-like ingredients churn in the pot, beautiful and delicious.
