Ingredients
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1 grass carp
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2 tomatoes
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1 scallions
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1 piece ginger
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5 garlic cloves
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1 tablespoon rod chili
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Seasoning
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2 tablespoons cooking wine
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1 teaspoon salt
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1 teaspoon white pepper powder
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10 tablespoons vegetable oil
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3 tablespoons tomato sauce
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6 bowls fish soup
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2 tablespoons litsea cubeba oil
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2 tablespoons cooking wine
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1 teaspoon salt
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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. |
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5
Done
5 minutes
|
Add oil in the pot, fry scallion strips and garlic over a small fire until aromatic. |
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6
Done
5 minutes
|
Add ginger slices, diced tomatoes, stir-fry evenly. Fry until the tomatoes soft and Juice comes out. |
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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. |
