Pickled Fish Hot Pot

Name: Pickled Fish Hot Pot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; 300g Lamb slice; 300g Bitter chrysanthemum; 300g Fish Ball; 300g Enoki mushroom; 3 capsules chili; 3g salt; 1 tablespoon White wine; 300g Pickled vegetables

by West Horse Gardenia

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Sauerkraut fish hot pot originated from Chongqing folk home cooking. The soup is made with fresh fish and pickled green vegetables. It is delicious, beautiful in color, rich in aroma, slightly spicy and sour and fresh. It is a healthy and appetizing hot pot.
I added sliced lamb bitter chrysanthemum and fish balls to the sauerkraut fish soup. The sliced mutton in the sauerkraut fish soup is very delicious, and it can also reduce the greasiness and improve the freshness. The fish I use is live grass carp, I left the head of the fish, don't use it.

Ingredients

1 piece Grass Carp
300g Lamb Slice
300g Bitter Chrysanthemum
300g Fish Ball
300g Enoki Mushroom
3 capsules Chili
3g Salt
1 tablespoon White Wine
300g Pickled Vegetables

Pickled Fish Hot Pot

1. Get ready to pickle greens, chilies, green onions and ginger

2. Remove the scales, fins, gills and internal organs of grass carp. Go to the end

3. Split the fish in the middle and remove the bones. Gently slice the fish bones on the belly of the fish and use an oblique knife to slice the fish into fillets