Fish Head Hotpot Base Recipe

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Ingredients

Adjust Servings:
1 scallions
1 piece ginger
1 fish head
2 tablespoons flour
coriander
1 tablespoon fennel
1 star anise
Hot Pot Ingredients
5 tofu puffs
5 fresh shiitake mushrooms
1/2 cabbage
4 meatballs
1 piece bean curd
duck blood
3 bowl fish soup
Seasoning
3 tablespoons oil
6 bowls fish soup
2 tablespoons rice wine
1 teaspoon dried red chiles
1 teaspoon salt
1/2 teaspoon ground ginger

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Fish Head Hotpot Base Recipe

Features:
  • Simmering
Cuisine:

To make a delicious fish heat hot pot without sacrificing soup taste, we sauteed fish heat until golden brown. Then fried flour in another pot to make a paste that can absorb soup taste as well as prevent fish heat overcooked. Pour into fish soup, rice wine, and other seasonings for stewing. The seasoning taste dissolved fully in the white soup and gave the fish head soup a silky finish.

  • 45 minutes
  • Serves 2
  • Easy

Ingredients

  • Hot Pot Ingredients

  • Seasoning

Directions

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Tips

1. Use fresh and big fish heads for this hot pot. Fish heads play more than a seasoning, it is the main food ingredients.

2. Frying fish head and adding ginger can remove the fishy smell. So that adds more ginger when stewing if you make this hot pot for the first time.

3. Add more white pepper or dried red chili if you like spicy food. These ingredients can enhance the soup taste with a less fishy smell.

Steps

1
Done
5 minutes

Wash and cut scallions into strips. Cut ginger into slices. Remove the stem of shiitake mushroom. Cut cabbage into slices. Cut tofu and duck blood into thick slices. Set aside. 

2
Done
5 minutes

Remove the scales and gills from the fish head.  Wash and cut in half. Set aside.

3
Done
5 minutes

Add 3 tablespoons to the pot and saute fish heat until fragrant and fish skin is golden brown.  

4
Done
5 minutes

Use another pot, add 1 tablespoon oil. Stir oil until it covers the bottom of the pot. Add flour and saute until turn into a paste. 

5
Done
5 minutes

Pour into the fish soup. Add the fried fish head and rice wine. Bring to a boil, then turn to low heat to cook until soup turns white. 

6
Done
5 minutes

Add cumin, star anise, scallion, ginger, and other ingredients to remove the fishy smell.

7
Done
5 minutes

Season with white pepper, salt, and ginger.

8
Done
10 minutes

Boil over high heat, skim floating foam. Cook for another 10 minutes. Sprinkle coriander strips. Serve and hot pot ingredients.

Aurora

I teach cooking lessons about Hunan and Cantonese cuisine. You can ask me anything about Chinese cuisine.

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