Korean Spicy Sauce Soup and Fresh Fish Hot Pot
1.
Clean up the grass carp, clean it, cut off the fish head, and use a knife to remove the fish along the big bone.
2.
Then use the blade to remove the big thorns in the fish.
3.
Cut the fish diagonally into thick slices.
4.
Put the fish in a bowl, add green onion and ginger, cooking wine, mix well, marinate for 15 minutes to remove the fishy taste.
5.
Pour oil in a wok to heat, add green onion, ginger, garlic, and onion to fry until fragrant.
6.
Add ordinary bean paste.
7.
Add Korean chili sauce and stir-fry for 1 minute.
8.
Pour in soy sauce, sugar, and a little cooking wine, and continue to stir-fry.
9.
Stir-fry until the sauce turns dark red.
10.
It is best to pour in water, add salt, or use chicken broth or broth.
11.
Boil the soup in the pot for about 1 minute to blend the flavors of the various seasonings.
12.
Then pour the marinated fish fillets into the pot along with the green onion and ginger shreds, and add some green and red pepper rings to enhance the flavor.
13.
Add your favorite side dishes and stew and eat. Side dishes in my home: bean sprouts, green vegetables (baby cabbage, rape, garland chrysanthemum, broccoli, coriander), Coprinus comatus, eryngii mushroom, shiitake mushroom, enoki mushroom, fungus, tofu skin, tofu, tofu bubble, prawn, small sausage, crab Meat sticks, vermicelli, fish balls.
Tips:
Fresh fish is generally slippery. It is best to put a towel on the fish when picking the fish to increase resistance to avoid cutting the knife. Both bean paste and Korean hot sauce are salty, so the amount of salt should be appropriate, preferably Taste it until you are satisfied.
