Homemade Hot Pot Fish

Name: Homemade Hot Pot Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g grass carp; 250g Sweet potato vermicelli; 250g celery; 80g Hot pot bottom material; A small amount Tempeh; A small amount salt; A small amount Cooking Wine; A small amount ginger; 20g Fermented rice; A small amount garlic; A small amount Peanut oil; A small amount Sweet potato starch; A small amount brown sugar

by Coco's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

It's really cold in spring, so warm it up with a hot pot fish!

Homemade Hot Pot Fish

1. After the grass carp is cleaned, add salt, cooking wine, bean drum, sweet potato starch and marinate for 15 minutes. Soak the sweet potato vermicelli in water, cut the celery into small sections, and reserve a small amount of tender celery leaves for later use

2. Add an appropriate amount of peanut oil to the pot, and stir-fry the hot pot bottom ingredients.

3. Add fermented rice and a small amount of brown sugar to enhance the flavor

4. Add sliced ginger and garlic

5. After sautéing, add appropriate amount of water and bring to a boil

6. Pour the fish into the pot and cook

7. After boiling in the pot, cook for a while, don’t cook for too long

8. Make a casserole, use celery stems and leaves as the base, and put the soaked sweet potato vermicelli

9. Pour the fish soup in the pot into the casserole, boil for a while, then turn off the heat

10. Garnish with celery leaves and young leaves

Tips:
After the casserole is boiled, turn off the heat. Don't cook it for too long to make the fish tender! The heat preservation of the casserole can make sweet potato vermicelli simmered!