Hot Pot Fish

Name: Hot Pot Fish
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1500g grass carp; 100g Garlic sprouts; 50g Shallots; 200ml Butter (vegetable oil); 1 piece Tsaoko; 1 piece star anise; 2g Cinnamon; 2g Fennel; 2g Bay leaf; 20g Glutinous rice; 1 piece Thick soup treasure; 50g garlic; 30g ginger; 3g crystal sugar; 30g Homemade Pixian Douban; 30g Homemade Chili Sauce; 50g Zaba Haijiao; 20g pepper; 10g Tempeh

by Yiyan (From WeChat.)

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Popular hot pot fish buffet this year

Hot Pot Fish

1. Wash and slice the grass carp, fish head, fish bones and fish fillets, respectively, pickle the garlic seedlings with salt cooking wine, ginger and garlic, and cut into cat ears.

2. Prepare by portion

3. Heat a wok, add butter, vegetable oil, garlic and ginger, sauté on low heat and stir-fry with rock sugar

4. Put homemade Pixian watercress and stir fry until fragrant

5. Stir fry with homemade chili sauce

6. Stir fragrant glutinous rice with glutinous rice and pepper

7. Stir fry with tempeh spices

8. Stir-fry the fragrant base with mash

9. Add broth and put thick soup treasure

10. Put the fish head and fish bones in the hot pot soup and simmer for an hour

11. Pour the bottom of the pot into the hot pot and cook the fish

Tips:
Use sesame oil, monosodium glutamate and garlic sauce on a saucer, which can be added to the bottom of the ignition pot to make it more fragrant