Hot and Sour Fish Fillet Hot Pot

Name: Hot and Sour Fish Fillet Hot Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Thick soup treasure; 50g Sauerkraut; 1100ml Shimizu; 180g fish; 100g Bean curd; 80g Enoki mushroom; 80g Crab sticks; 50g lettuce; 50g Yam; 25g ginger; 25g Rattan pepper; 6 Millet pickled peppers

by Xiaozifaner

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In the winter when almost all flavors of hot pot are put on the table, young people, the group that is best at discovering new foods and having the concept of early adopters, can be said to repeat the same thing in the winter of this year-eating hot pot. , At least I am. The word "flavor" is always provocative to me. Perhaps you can't see its sourness and its spicyness, but the taste of the tongue and the smell of the nose are all seduce. In the law of eating, the flavor is heavy. In everything, this soup base is different from the hot and sour of Thai hot pot. It has the essence of Greater China, such as sauerkraut, rattan pepper, or thick soup.

Hot and Sour Fish Fillet Hot Pot

1. Rinse and clean all needed edible ingredients, and prepare the seasoning ingredients properly

2. Slice the fish

3. Take 20 grams of ginger slices, 20 grams of rattan pepper, and 20 grams of sauerkraut into the cooking machine to crush and mix

4. Get a slurry

5. Inject clean water

6. Add a piece of Knorr Thick Soup Baoji Soup and bring to a boil on medium heat

7. Combine the leftover sauerkraut and ginger slices, sauté over high heat

8. Add the boiled thick soup to the bottom of the pot

9. Pour the paste and millet pickled pepper just now, and boil on high heat

10. Boiling food nowadays

11. It's hot and sour

Tips:
1. Edible ingredients can be adjusted and supplemented according to personal taste preferences
2. Making slurry is an indispensable step, it can sublimate the essence of the whole pot, no cooking machine can chop