1. Prepare the ingredients. Separate the skin and the belly of the fish into pieces.
2. Cross the bottom of the tomato with a knife, soak in hot boiling water for 10 minutes until the skin is cracked, peel it easily, and cut the tomato into eight pieces
3. Add cassava starch and small yellow turmeric sauce to the pansa fish and mix it into a puree with a meat grinder.
4. During the stirring period, stop for 20 seconds, use chopsticks to stir the fish that is not pureed, then beat again for 10 seconds, take out the whipped fish puree, stir vigorously with chopsticks in a circular motion, and add a pinch of edible salt in the meantime
5. Put Xiabu's tomato hot pot base in the pot, add 300ml of water to boil.
6. Bring tomatoes to a boil, add tomato chunks
7. And the pangasius belly and the fish skin are cooked together
8. Stir the fish slippery and transfer it to the piping bag to squeeze out a fish slippery into the boiling pot. If there is no piping bag, you can use a spoon to move it into the pot a little bit. (At this time, the firepower is medium heat) Cook until the fish is smooth and floats and is cooked through.
9. Finally, don’t forget to sprinkle with coriander to increase the fragrance
10. This box of Xiabuxiabu Yuanyang Hotpot Base is enough!
Tips:The fish can be replaced with your favorite fish, and thornless fish is recommended. After all, it is quite troublesome to deal with fish bones. The tomato sauce has been seasoned, so there is no need to season it. Adding tomato cubes is purely for eating tomatoes, but you don't need to add them.
