Ingredients
- 1 grass carp
- 2 tomatoes
- 1 scallions
- 1 piece ginger
- 5 garlic cloves
- 1 tablespoon rod chili
Seasoning
- 2 tablespoons cooking wine
- 1 teaspoon salt
- 1 teaspoon white pepper powder
- 10 tablespoons vegetable oil
- 3 tablespoons tomato sauce
- 6 bowls fish soup
- 2 tablespoons litsea cubeba oil
- 2 tablespoons cooking wine
- 1 teaspoon salt
- 1 teaspoon sugar
Directions
Tips
Steps
1 Done 5 minutes | Wash tomatoes and cut into pieces. Cut scallion and ginger into slices. Cut garlic in half. Set aside. |
2 Done 5 minutes | Put the fish on the cutting board and vertically cut from the back (at intervals of 2cm). |
3 Done 5 minutes | Cut off the main spine of the fish, roll up the fish as the image above. |
4 Done 5 minutes | Rub the body with hands and marinate the fish. |
5 Done 5 minutes | Add oil in the pot, fry scallion strips and garlic over a small fire until aromatic. |
6 Done 5 minutes | Add ginger slices, diced tomatoes, stir-fry evenly. Fry until the tomatoes soft and Juice comes out. |
7 Done 5 minutes | Add tomato sauce, fish soup in turn. Stir well and bring to the boil. |
8 Done 5 minutes | When the soup is boiling, add rod chili, litsea cubeba oil, cooking wine, salt, and sugar for seasoning. |
9 Done 5 minutes | Add the fish into the pot and bring it to the boil. Stew until meat no longer pink. Serve with other hot pot ingredients. |
