The delicious food in pickled fish hot pot is 200g grass carp, 100g sauerkraut, 100g soybean sprouts, 50㏄ salad oil, 1/2 bundles of vermicelli, 1000㏄ spicy soup base,1/.
Pickled fish hot pot's approach
1. Grass carp washed and boned. Shred sauerkraut, wash and remove salty taste.
2. After the marinade is stirred evenly, add grass carp slices by 1 and marinate for 15 minutes.
3. Blanch the bean sprouts with boiling water and drain them for later use.
4. Heat a pot, pour in a proper amount of salad oil, add the grass carp slices in the second method, fry until both sides are brown, remove and drain.
5. Leave a little oil in the pot of practice 4 to heat it, then add the shredded sauerkraut of practice 1 and the soybean sprouts of practice 3, and fry for 3 minutes.
6. Add the spicy soup base and grass carp slices of method 4, stir and cook for about 3 minutes with strong fire, and then add fine sugar until the soup boils; Add vermicelli soaked in cold water in advance when eating.
Pickled fish hot pot's Delicious Way The bottom of the second pot consists of 100ml Kaili red sour soup, 50ml Guizhou rice sour soup, 300g tomato, 20g houttuynia cordata, 20g Sichuan mustard tuber, 100g soybean sprouts, 1 grass carp, 20g ginger, 1 shallot,/kloc-0. Chicken essence 1 tsp (5g), litsea cubeba oil 1 tsp (5ml), pepper 1 tsp (5g), oil 1 tsp (15ml), dipping materials: 2 pieces of Guilin sufu and shallots. Rinse: tofu100g, potato 300g, sparerib 300g, Pleurotus ostreatus 300g, cauliflower 200g, bacon100g.
Pickled fish hot pot's approach
Pot bottom practice:
Wash tomatoes and cut into pieces. Houttuynia cordata cut into inches. Sichuan mustard tuber is chopped. Wash soybean sprouts and set aside. Wash grass carp, remove viscera, gills and scales, and cut into 3 cm wide sections. Slice ginger, leek and garlic.
Heat the oil in a wok to 50% heat over medium heat, add ginger slices and shallots, stir fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, add salt, pepper and chicken essence, and pour directly into the hot wok.
Add Houttuynia cordata, bean sprouts, Sichuan mustard tuber, grass carp, green garlic and litsea nut oil into a hot pot and cook for about 15 minutes until the fish is cooked.
Dipping practice:
Take a clean wok, add dried peppers, stir-fry with low fire until the dried peppers are dark red, pour them into a mortar and pound them into pepper powder.
Wash and chop shallots and other dipping materials into four parts, put them into seasoning bowls, add the cooked hot pot soup and mix well when using, and finally pour in a little litsea oil.
Practice of flushing materials:
After washing and peeling potatoes, cut them into 0.3cm thick slices and put them on a plate. Wash Pleurotus ostreatus and cauliflower separately and break them into small pieces for later use.
Cut the bean curd skin (oil bean skin) into 5 cm square diamond pieces for use. Cut the bacon into 0.3 cm thick slices for later use.
Cut the ribs into inches and add some cold water to the pot. After the fire boils, remove the ribs and wash the blood foam with running water. Put it into a clean cooking pot again, add a proper amount of cold water, cover the pot with high fire and cook for 20 minutes, then take it out and put it on a plate for later use. When eating, put it at the bottom of the sour soup fish pot and cook 10 minutes.
Pickled fish hot pot's delicious way: 2 bags of sauerkraut, 500g grass carp, thick white soup, tomato, cooked lard, pepper, monosodium glutamate, refined salt, chicken essence, pepper, red oil, scallion sauce, Jiang Mo and garlic paste.
Pickled fish hot pot's approach
1, tomato diced; Batch grass carp into large pieces, wash them and blanch them in boiling water;
2. Stir-fry the sliced sauerkraut with cooked lard, put it in a casserole, add thick white soup, sliced tomato and pepper to boil, season with refined salt, chicken essence and monosodium glutamate, then spread the sliced grass carp, sprinkle with minced garlic, chopped green onion and Jiang Mo, sprinkle with heated red oil and sprinkle with pepper.
Pickled fish hot pot's little trick
1, grass carp slices should be tender after sizing.
2. Sauerkraut should be fragrant.
Pickled fish hot pot's delicious way is four uses 1000g fresh carp, half a bag of pickled fish seasoning (bagged), proper amount of vegetable oil, refined salt, clear soup and monosodium glutamate.
Pickled fish hot pot's approach
1, fresh crucian carp scaled, eviscerated and washed.
2. Put the clean fish on the chopping block and cut the fillets with an oblique blade. Sauerkraut is cut into 2 cm long sections.
3. After the pot is hot, pour in vegetable oil, pour in the seasoning of pickled fish, stir-fry for a few minutes, add clear soup and refined salt, add fish fillets after the pot is boiled, cover the pot and stew for 10 minute, and add monosodium glutamate to taste after the fish is cooked.
The efficacy of pickled fish hot pot
Nourishing blood and nourishing yin, clearing away heat and toxic materials, slimming and beautifying.