Shabu-shabu and Soup are Both Right-sashimi Hot Pot

Name: Shabu-shabu and Soup are Both Right-sashimi Hot Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A Black fish; 1/2 bowl Japonica rice; Some Salad oil; Some salt; Some White pepper; Some material; a small piece ginger; Some Taihu White Shrimp; Some Tricholoma; Some White jade mushroom; Some Snow peas; Some spinach; 1 tbsp Soy sauce; 2 tablespoons Steamed Fish Soy Sauce; A small spoonful Chicken Essence; a little White sesame; 1 piece Shallots

by Beautiful home

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It's cold in winter, and the frequency of hot pot appearing on the table is getting higher and higher. The whole family is surrounded by steaming hot pot, talking, laughing, and eating hot pot.

I have always liked all kinds of porridge in Guangdong, especially fish porridge, so this hot pot I had a whim to try to cook the porridge with fish soup and then marinate the marinated fish and side dishes with the sauce. I didn’t expect the taste to be surprisingly good. In the past, most of the soup base after eating hot pot shabu-shabu was wasted, and the porridge base became more delicious after the fish fillets, shrimps, and mushrooms were blanched. The taste of porridge is upgraded and the nutrition is better. "

Shabu-shabu and Soup are Both Right-sashimi Hot Pot

1. Lay the cleaned fish flat on the cutting board, close the fish bones, and remove the upper and lower pieces of meat with a blade.

Shabu-shabu and Soup are Both Right-sashimi Hot Pot recipe

2. Chop the fish steak into large pieces.

3. Cut the fish under the slice into fillets, and cut the knife vertically: do not cut through the first knife, and cut it off completely with the second knife.

4. Pour oil in the wok, put the fish heads and fish pieces in the oil after it has heated up.

5. Fry it on the other side, then turn it over and fry until the color of the fish changes.

6. Add the ginger slices and add some salt.

7. Add a little white pepper and continue to simmer.

8. Simmer for about 15 minutes, the fish soup is milky white, turn off the heat to strain out the fish soup.

9. Add the washed japonica rice to the fish soup and boil it into a thick fish porridge in a pressure cooker.

10. Add cooking wine, white pepper, and salt to the sliced fish fillets.

11. Stir well and let the fish fillets marinate and taste.

12. After the fish porridge is cooked, pour it into the hot pot and add the side dishes to start the blanching process. Make two fish slices and florets to decorate the hot pot. Sauce method: Heat the oil in the pot and boil the shallots into scallion oil on a low fire. Put light soy sauce, steamed fish soy sauce, chicken essence, white sesame seeds and fresh shallots in a bowl, then pour in the hot oil and mix well. it is good.

Tips:
1. When buying black fish, it is best to ask the seller to help handle the fish. When you go home, you can fill the fish as long as you clean it.

2. It is recommended to use black fish to make fish porridge. The meat is more elastic and the fish bones are less.

3. Fish fillet hot pot is delicious, so the side dishes should be light and delicious.

4. You can add spicy oil to the sauce if you like. I think the steamed fish soy sauce and scallion oil are already very fragrant.