Secret Hot Pot Fish
1.
Raw material preparation
2.
The fish is sliced and washed in advance, drained, and poured into the cooking wine to spread evenly, and finally the cooking wine in the basin is poured out. Grass carp, silver carp, and silver carp are all fine. The silver carp used in this recipe has a net weight of 3 catties and 2 catties and 4 taels after killing.
3.
Put 7 spoons of salt in the basin and mix the fish with your hands until the fish fillets become sticky. In addition, because the fish head is too big, it is recommended to put half a teaspoon of salt separately. Note: There must be plenty of salt to make the fish taste good or not. Salt is the key; therefore, it is better to have more than less, because it is tasteless and tasteless.
4.
Add an appropriate amount of white pepper to remove fishy and flavor.
5.
Pour in an appropriate amount of sesame sesame oil to increase fragrance.
6.
Add an appropriate amount of starch to enhance the tenderness of the fish. If the starch is granular, it needs to be diluted with water and put in. Note: Do not put too much starch, do not make the soup when cooking, this recipe only put 4 spoons.
7.
Cut green onion into sections, smash garlic, slice ginger
8.
Dried chili and dried pepper are washed with water to remove the dust on the surface, and then the dried chili is cut into sections to make it easy to smell. If you don’t like spicy food, you can leave it alone. Red pepper is more fragrant and green pepper is more numb. Choose according to the situation, the green pepper used in this recipe.
9.
Put vegetable oil in the pot to heat. Rapeseed oil, corn oil, peanut oil, salad oil are all fine. There must be more oil, if there is less, the taste will be much worse. It is recommended to put 150g to 200g.
10.
When the oil is 40% to 50% hot (smoke is coming out), pour the onion, ginger, and garlic until fragrant
11.
Then pour in the chili section and peppercorns, turn the heat down a bit, and fry for half a minute.
12.
Put the secret base material on a low heat and add 1 liter of hot water.
13.
Bring the soup to a boil, add the fish head, 4 spoons of salt, 2 spoons of chicken essence, turn off the heat and simmer for 10 minutes to fully release the flavor of the bottom material and fish head.
14.
Take out the cooked fish head and prepare to add the fish fillets.
15.
Turn the heat to medium and put the fish fillets into the pot one by one
16.
Observe the fish fillets in the pot until they are all white, about 3 to 4 minutes
17.
Get ready to eat.
18.
After the fish is finished, prepare the hot dishes, and put the cooked ones first. It is recommended not to cook hot dishes and fish together.
19.
You're done, continue to open.
