Hot and sour appetizer---Tom Yum Gong marinated fish belly

Overview

The fried fish belly is boiled in the red boiling soup base, and the aroma wafts through the tip of the nose. As soon as you take the fish belly with soup in your mouth, you will be fascinated by the wonderful taste. The hot and sour taste of tom yum gong mixed with the tender and plump fish belly, waves of flavor pass along your taste buds, which is very enjoyable.

Tags

• soups
• common dishes
• soup
• old man
• sichuan cuisine
• thai food
• winter recipes
• dinner
• famous dishes
• appetizing
• coconut milk
• fish belly
• galangal
• green lemon
• lemongrass
• mushroom
• stock
• tom yum sauce
• white sugar
• cherry tomatoes
• fish sauce
• lemon leaves

Ingredients

Steps

1. 1 Remove scales from fish belly and wash.

   

2. 2 Cut the cherry tomatoes in half, cut the millet pepper, galangal, and green lemon into slices with a diagonal knife; slice the mushrooms.

   

3. 3 Heat a little oil in a pot over fire, add lemongrass segments, galangal and millet pepper and stir-fry evenly. Add tom yum paste and stir-fry until red oil appears.

   

4. 4 Pour in the stock, cherry tomatoes, mushrooms, and rubbed lemon leaves, and cook over medium-low heat for 10 minutes.

   

5. 5 Add fish sauce and sugar to taste, pour in coconut milk and cook for 2 minutes.

   

6. 6 Heat a little oil in another pan and fry the fish belly until both sides turn golden brown.

   

7. 7 Soak the fish belly in the soup and cook for 2 minutes, squeeze in lemon juice and turn off the heat.

   

8. 8 Pour it into a pot and serve it on the alcohol stove.