Hot Fish Filets Hot Pot Recipe
To make fish filet fresh and tender, we started with marinating fish fillets and bone with cooking wine and starch. Instead of adding spicy taste with chili, we fried broad bean paste to brings a texture spicy aroma. Then pour into soup stock, sugar, fried Sichuan chili, and other seasonings. To maximum keep fish fillets fresh, adding fish fillet until soup reaches extremely hot. It's spicy and hot taste last-longer than most of the Chinese dishes.
1 grass carp
1 green onions
10 garlic cloves
2 tablespoons Sichuan pepper
30 dried red pepper
6 bowls soup stock
1/2 Chinese cabbage
1 Enoki mushroom
1 sweet potatos
1 piece kelp
500g mutton roll
1 tablespoon salt
4 tablespoons cooking wine
2 teaspoons white pepper powder
2 teaspoons starch
7 tablespoons oil
2 tablespoons sugar
2 tablespoons Doubanjiang (broad bean paste)
1. Do not cook fish fillet for a long time, otherwise, the meat will be less tender.
2. Add more cooking oil
to the hot pot can make meat more fragrant. Since the oil
keeps the heat and makes meat cooked instantly, it makes the meat tender and keeps fresh.
3. Sichuan pepper
and dried red chili remove fishy taste. Add more to enhance the authentic taste and aroma.
Chop off the head of the grass carp. Cut fish meat on both sides. Cut into fish fillets. Chop fish bones into pieces.
Put fish fillets and fish heads, bones into two different bowls Add 1 teaspoon salt, 1 tablespoon cooking wine, 1 teaspoon white pepper powder and starch. Mix well and marinate for 15 minutes. Set aside.
Remove the stem of cabbage, wash and clean. Peel potatoes and sweet potatoes, cut into slices. Remove the stem of Enoki mushroom. Soak kelp into the water for 20 minutes, then rinse and clean.
Preheat the wok, add 5 tablespoons oil and 1/2 teaspoon salt. Then add Sichuan peppercorns and dried red chili, stir-fry until fragrant. Remove from heat and set aside.
Use another pot, add 2 tablespoons oil to fry broad bean paste (Doubanjiang) until fragrant and red oil come out. Add green onions, ginger, and garlic and stir well.
Add soup stock, sugar, white pepper powder and cooking wine. Bring to a boil, then add fish head and bones. Simmer over high heat for 5 minutes.
Pour into the fish fillets and bring to a boil over high heat.
Move the fish to a hot pot, add fried Sichuan pepper, red pepper, and chili oil. Bring to a boil. Then you can enjoy and blanch hot pot ingredients.