1.
Accessories
Remove the gills, cesarean section, remove the scales and internal organs of the crucian carp, wash it, drain it, put it in a fresh soup pot (hot pot), boil until the soup is white and rich in fragrance, remove the fish and thorns.
2. Put the wok on the heat, add the lard to heat, add ginger slices, green onions, soaked peppers (minced), pickled greens 500g (cut into sections), fry out the aroma, pour it into the hot pot steam and simmer, then add The rest of the pickled vegetables, and add salt, pepper and monosodium glutamate, is the marinade.
3. Change fresh carp meat into pieces. Wash the shrimp and drain the water. Peel the winter melon, remove the flesh, and slice. Remove the old leaves of greens or Chinese cabbage, wash and tidy. The vermicelli is not good, wash it off. Put the above ingredients on a plate and put them around the hot pot.
4. When eating, add sesame oil flavored dish, one for each person, for dipping. Note that aged kimchi should not be used for kimchi, because it is too sour and salty, which will affect the flavor. It is best to use freshly brewed (about 10 days) kimchi. Currently, bagged kimchi on the market is mostly used, and the effect is not bad. Boiled crucian carp soup can be boiled with chicken skeleton, pork cob bones, fish bones with tomatoes, ginger, cooking wine and green onions, and pepper can also be added.
Tips:This hot pot is cooked with Sichuan sauerkraut, fish meat, and other meat and vegetable ingredients. The flavor is rich, the soup is rich in flavor, salty and sour and slightly spicy.
