The recipe for hotpot fish

Health benefits

Grass carp: calm liver, calm stomach, warm middle

Soybean sprouts: low protein

Cilantro: anti-cancer and anti-cancer

Ingredients and materials

2 pounds of grass carp

2 pounds of soybean sprouts

2 scallions

2 cilantro sticks

Jiang Yikuan

Half a scallion root

5 small red chili peppers

A little dried Sichuan pepper

3 dried chili peppers

1 garlic head

Salt in moderation

Moderate amount of white sugar

High Baijiu, moderate

Moderate amount of white pepper

1 pack of old hotpot base material

Moderate amount of starch

Moderate amount of chicken essence

The recipe for hotpot fish

1. Wash the sliced fish and soak it in water for 20 minutes to turn the fish white, then rinse off the blood foam with running water

2. Cut scallions into sections, peel garlic, small red chili peppers, ginger, garlic, scallions, cilantro, and chopped dried chili peppers for later use

3. Add proper amount of salt, Baijiu, ginger slices and scallions into the washed fish slices and marinate them for 10 minutes

4. Dry the marinated fish fillet, add dry starch and white pepper, and mix well for later use

5. Oil pot

6. Add washed soybean sprouts and stir fry until broken. Add a little salt

7. Put the stir fried bean sprouts into a large container and set aside for later use

8. Heat up the wok, add chopped scallions and garlic, and stir fry the hot pot base until fragrant

9. Add boiling water and simmer over low heat for 50 minutes. Then, put the marinated fish slices into the soup pot one by one and bring to a boil over high heat. Add white sugar and chicken essence and turn off the heat

10. Pour the cooked fish slices onto the bean sprouts

11. Sprinkle with scallions, ginger, garlic, small red chili peppers, dried chili peppers, chopped coriander, and dried Sichuan peppercorns. Boil the oil in a wok and pour it over the fish.

12. Finished product.

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