Sour Soup Fish Head Hot Pot

Name: Sour Soup Fish Head Hot Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 1200g Silver carp head; A piece of 300g Soft tofu; 300g Chinese cabbage; 50g Pork belly; Some parsley; Some Chives; 600g Kimchi Old Soup; 2000g Shimizu; Some Refined salt; Some pepper; 3g MSG; 30g Scallions; 20g Sliced ginger; 20g Cooking oil; 20g Shao wine; 30g Pickled pepper

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The bottom of the hot pot is best made with some old kimchi soup, and the color of good old sour soup is clear. Once the soup is cloudy, it can't be used anymore, which proves that there must be some bacteria mixed in it. When making kimchi, you must soak the vegetables in the flavored soup that has been boiled and let cool. The vegetables must be washed and dried. The unclean moisture on the vegetables will also deteriorate, and the utensils used, such as the vegetable pan, must be washed. Sterilization, the kimchi produced in this way tastes good and the soup color is clear. After a long time of soaking, the taste of the soup is thicker and more acidic, but the color of the soup will not be cloudy.
The hot pot with sour soup can be spicy or not. If you are afraid of getting hot, you can use pepper instead of chili. If you eat this hot pot in the dry season in the north, it will not get hot. Today I made a simple "sour soup fish head hot pot". I chose silver carp head. The meat is very tender and will not be cooked for a long time. This hot pot can be made in one pot, or you can use extra soup to shabu meat or vegetables, etc. , All by one's own preferences. The practice is as follows;"

Sour Soup Fish Head Hot Pot

1. Break the fish head from the lower jaw and remove the black gill film and blood clots inside, and then rinse it with clean water repeatedly until no blood leaks out.

2. After washing, blanch the fish head with boiling water with the skin side up.

3. Shave off the black skin on the top, as shown in Figure 2 and Figure 3.

4. Shave off the black skin on the top, as shown in Figure 2 and Figure 3.

5. Add a little oil to the wok and stir-fry the pork belly. After the pork is cooked thoroughly, sauté the scallions and ginger.

6. Then add boiling water and kimchi soup to boil.

7. After the soup is boiled, pour in an appropriate amount of Shaoxing wine and stir well.

8. Season with salt, pepper and MSG. If the kimchi soup is too salty, you don't need to add salt.

9. Put the washed fish head on the bottom of the cabbage in the hot pot, and then add the sliced tofu.

10. Finally, pour the prepared soup base and bring it to a boil. Cook the soup over medium heat until it turns white and cook for about 20 minutes.

11. Use a little deep-fried fragrant pepper.

12. Then add the pickled peppers and stir fry until the color changes and the flavor is released.

13. Sprinkle diced chives in the hot pot, pour the fried pepper and pickled pepper oil into the pot while it is hot, and finally sprinkle a little parsley on it and eat it. You can drink the soup first and then eat the meat. The soup tastes very delicious , A strong, slightly hot and sour taste.

Tips:
Sour soup fish head hot pot features; gorgeous color, white soup, delicious taste, slightly hot and sour, simple to make, and rich in nutrition.

Tips;

1. Fish heads should be freshly slaughtered live fish as well. You don’t need to fry the fish heads for making sour soup hot pot. If you make casserole fish heads, you must fry them.

2. The soup at the bottom of the pot must be boiled and poured into the hot pot, so that the color of the soup will be white. Don't add cold water during the period, but add enough soup at a time, otherwise the effect will not be good, and the umami taste of the soup will be reduced.

3. The amount of kimchi soup used should be appropriate. If it is too sour, the umami taste of the fish soup will be lost. The old soup only needs to be added 30%. You can also put some sour radishes in the soup, which tastes good.

The "sour soup fish head hot pot" of the big wok is suitable for warming up and appetizing in winter and is ready for your friends' reference!