Nanchang Characteristic Tube Bone Fish Head Hot Pot (home Version)
1.
Cut the bones into pieces and blanch them in the pot. The bones of the cheese I bought today are about 2 kilograms.
2.
After blanching, rinse off the pot. Put it in the soup pot and add the right amount of water. Today, this big bone is already a big pot just after the water has passed!
3.
Turn the high heat to a low heat and simmer for about 2 hours. Be sure not to use a pressure cooker. Only by simmering on a low heat can you have such a thick white soup! This is the stock used to make the soup base!
4.
The fish head is cleaned, split (all these are handled by the fish seller!), and drained.
5.
Put 100 ml of oil in the wok, heat to 80% heat, and fry the fish head.
6.
Fry until golden brown and slightly charred before serving.
7.
When braising ribs and frying fish heads, you can prepare the ingredients (the ones with millet peppers are not photographed).
8.
Leave 1 tablespoon of oil in the wok, add millet pepper, star anise, cinnamon, bay leaves, cumin and pepper, and sauté on low heat.
9.
Add the bean paste and fry the red oil.
10.
Add rice wine, green onions, ginger, and garlic and stir well.
11.
Pour in the big bone soup, add salt and chicken essence according to personal preference, bring to a boil, the soup base is ready.
12.
Transfer to a saucepan dedicated to the induction cooker. Add the fish head, 3 large bones and pork lungs, simmer for about 20 minutes and start enjoying.
Tips:
I boiled a big pot of soup today, and I added the soup halfway through to increase the bone soup, without adding boiling water. If you add soup, the taste becomes weaker. In addition to adding some salt and chicken essence, you need to add some sauce. The sauce can be directly added with bean paste, but the effect is not good. If it is more fragrant, you can fry 2 tablespoons with 1 tablespoon of cooking oil before Soybean paste and Chinese pepper, sauté fragrant, fill it in a small bowl, add once halfway through. In this way, the soup won’t fade until the end!
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