How to make pickled fish hotpot
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Sauerkraut is a common pickled vegetable in the north. It has a sour and crisp taste and a fragrant smell that can stimulate appetite and remove greasiness. The sauerkraut and fish hotpot made with sauerkraut is fragrant and very refreshing. How to make pickled fish hotpotIt is such a pleasant thing to eat a sauerkraut fish hotpot in the cold winter. How to make sauerkraut fish hotpot? Ingredients for pickled fish hotpot: Grass carp, oil, salt, tofu, pickled cabbage, dried chili peppers, coriander, enoki mushrooms, lettuce, onions, ginger, and garlic Steps for making pickled fish hotpot: 1. Scrape off the scales of the grass carp, remove the internal organs, clean it and set aside. 2. Cut the ginger and garlic into slices, and cut the onion and dried chili into sections. 3. Remove old leaves from the lettuce and wash them in clean water; wash the enoki mushrooms with clean water; cut the tofu into pieces and set aside. 4. Scrape the meat from both sides of the fish and roll it into fish balls; cut the fish bones into small pieces for later use. 5. Prepare a pot and pour a proper amount of oil into the pot. When the oil is hot, pour the chopped fish bones into the pot and fry until both sides are golden brown, then take them out. 6. Leave a proper amount of oil in the pan where the fish bones were fried. After the oil is hot, add the scallion segments, dried chili peppers, ginger slices and garlic slices and sauté until fragrant. Then pour in the sauerkraut and stir-fry until fragrant. 7. Add appropriate amount of boiling water to the pot, pour the fried fish bones into the pot, bring to a boil over high heat, then simmer over low heat until the soup turns white, then add appropriate amount of salt. Tips: When eating hot pot, eat the meat first and then add the lettuce, because lettuce has strong adsorption capacity and can absorb the seasoning and spiciness in the soup. |
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