Ingredients
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2 scallions
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1 piece ginger
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10 pieces garlic
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1 carp
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Seasoning
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5 tablespoons oil
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1 tablespoon goji
Directions
Tips
1. If you don’t want to use carp, use any fish with less fishbone.
2. Stir-frying the fish before simmering can make soup white and clear. It fortifies the fish taste in the soup.
3. Add more ginger to prevent fishy smell if you make this hot pot for the first time.
Steps
|
1
Done
5 minutes
|
Remove the stem of scallion and cut into strips. Peel ginger and garlic and cut into slices. Wash Goji. Set aside. |
|
2
Done
5 minutes
|
Remove fish scales, gills, gut, wash and cut into pieces. |
|
3
Done
5 minutes
|
Blanch the fish pieces in boiling water to remove the fishy smell. |
|
4
Done
5 minutes
|
Add scallions, ginger, and garlic and bring to a boil over high heat. |
|
5
Done
180 minutes
|
When water is boiling, cover and simmer over low heat for 3 hours. |
|
6
Done
5 minutes
|
After the fish soup is cooked. Skim the foam and top with Goji. Serve with other hot pot ingredients. |
