Xiabuxiabu Hot Pot Bottom with Tomato Casserole Pangasius
1.
Thaw and slice the pangasius in advance, add appropriate amount of cooking wine, light soy sauce, oyster sauce, a little salt and pepper to marinate for half an hour
2.
Put the marinated pansa fish into an egg white and grab the sweet potato starch evenly
3.
Pour an appropriate amount of oil into the pot and heat it to 70%, then add the pansa fillets in batch
4.
Stir fry several times in the oil pan, remove and set aside
5.
Pour in the bottom oil from the pan, add the green onion, and stir the ginger for a fragrance
6.
Pour a packet of Xiabuxiabu Yuanyang hotpot base with tomato hotpot base and stir fry for a while, then pour in the pre-boiled water. Xiabuxiabu Yuanyang Hotpot Base is enough!
7.
Put the prepared kelp, shiitake mushrooms, fish tofu, and then add potato chips, yuba and other side dishes after cooking, cook until the potatoes are soft and rotten, remove them and put them in a casserole
8.
Add the fried pangasius in the tomato soup, cook for five minutes on medium heat, and pour the octopus into the casserole.
9.
Place the minced garlic, chopped chili and chives on the top of the casserole, heat up the pan and heat the oil, put a small handful of pepper in the pot, fry the pepper until the color changes, remove with a colander, and pour the hot oil on the minced garlic, chili and chives , Boil the casserole to a boil for three minutes
Tips:
The pangasius is marinated, mixed with starch and egg white, and the oil is more tender!
