Pickled Fish Hot Pot

by West Horse Gardenia

5.0 (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

Pickled Fish Hot Pot

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

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

3. Go to the beginning and end.

4. Split the fish in the middle and remove the bones.

5. Gently slice the fish bones on the belly of the fish.

6. Slice the fish into fillets with a diagonal angle.

7. The sliced fish fillets are marinated with salt and white wine for 20 minutes.

8. Chop the fish bones into pieces, add salt and white wine and marinate for 5 minutes.

9. Add dry starch and appropriate amount of water to the marinated fish fillets.

10. Add dry starch and appropriate amount of water to the marinated fish fillets.

11. Stir well and set aside.

12. Wash the pickled green vegetables and cut into cubes.

13. Pour oil into the pot, add chili and stir fragrant.

14. Add the green onion and ginger and continue to stir fry.

15. Pour in pickled vegetables and stir-fry evenly.

16. Pour in water and bring to a boil.

17. Marinated fish bones in the afternoon.

18. Bring to a boil on high heat, turn to low heat, and cook until 20 minutes.

19. Pour the cooked soup into the hot pot, and add fish fillets and mutton slices as you like. The food you like.

Tips:
The side dishes can be added according to your favorite ingredients.

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