Milky Carp Fish Hot Pot Recipe
We all wanted to have a nice fish hot pot which was milk white and has a strong flavor. Thus, after experience different fish and seasoning, we settled to carp fish fillets and salad oil. These two ingredients are the key to make soup aromatic. Stew along with the fried ham slices and shiitake mushroom slice, the soup has a dedicated meaty backdrop and a sweet-smooth mouthfeel.
3 fresh shiitake mushrooms
1 carp fish
5 bowls milk soup
500g frozen beef rolls
500g frozen mutton rolls
3 tablespoons oil
5 tablespoons lard
2 tablespoons cooking wine
2.5 teaspoon salt
1 teaspoon white pepper powder
1.5 teaspoon sugar
1. For better taste, use fish fillets without fishbone. Because fish meat could be too soft and melt into the soup.
2. If you love a spicy flavor, add more white pepper powder instead of red chili.
Wash and cut ginger into slices. Peel and cut scallion into strips. Set aside.
Cut tofu into slices. Remove the root of coriander and spinach. Then cut into strips.
Cut the ham into 0.3cm slices. Wash and cut shiitake mushroom in half.
Remove scales, gills and internal organs from carp fish. Chop off the head and tail. Cut into 1.5cm thick fish fillets.
Add salad oil and lard to the pot. Stir-fry ginger and scallion over small heat until fragrant. Switch to high heat and add fish fillets to stir-fry.
Pour cooking wine, salt, milk soup, ham slices, mushroom slices, stew over high heat for 20 minutes.
When the fish fillets no longer pink. Bring to a boil and sprinkle white pepper powder, sugar, and coriander.
Serve with meat and other hot pot ingredients.