Chinese Simple Fish Hotpot Base Recipe
To make a white and aromatic fish hot pot soup, we blanched fish first to remove fishy smell and stir-fry to remove excess water. After simmering, the soup is white, fresh and a strong fish aroma.
1 piece ginger
10 pieces garlic
5 tablespoons oil
1 tablespoon goji
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.
Remove the stem of scallion and cut into strips. Peel ginger and garlic and cut into slices. Wash Goji. Set aside.
Remove fish scales, gills, gut, wash and cut into pieces.
Blanch the fish pieces in boiling water to remove the fishy smell.
Add scallions, ginger, and garlic and bring to a boil over high heat.
When water is boiling, cover and simmer over low heat for 3 hours.
After the fish soup is cooked. Skim the foam and top with Goji. Serve with other hot pot ingredients.