Qingshui Fish Hotpot
Overview
Sir is my first love. When I was in love, I often went out in search of delicious food. Years of marriage have developed my not-so-great cooking skills. It was only after I had children that I paid more attention to my diet - because I felt that I had the responsibility to take good care of them at home, and keeping everyone in the family healthy is the most important thing in life! The history of this hot pot can be traced back to when I fell in love with my husband until now. From eating out before to eating it at home, it has now become a delicacy shared by us and our children. Back then, I liked eating this kind of Qingshui hot pot, not only because of its good taste, but also because eating hot pot can leave two people more time to talk and get along, and enhance mutual understanding. This is probably the reason why I like it very much.
Tags
- hot dishes
- home cooking
- old man
- winter recipes
- banquet dishes
- balsamic vinegar
- bass
- chinese cabbage
- coriander
- enoki mushroom
- fresh mushrooms
- fungus
- gluten
- guanling paste chili noodles
- kelp
- laoganma bean drum
- laoganma red oil fermented bean curd
- lard
- lean pork
- lotus root slices
- msg
- mint
- onions
- pea tips
- potatoes
- soybean sprouts
- tofu
- tofu skin
- zheergen
- ginger
- pepper
- salt
- soy sauce
Ingredients
- Balsamic vinegar Appropriate amount
- Bass 600g
- Chinese cabbage Appropriate amount
- Coriander Appropriate amount
- Enoki mushroom Appropriate amount
- Fresh mushrooms 4 flowers
- Fungus Appropriate amount
- Gluten Appropriate amount
- Guanling Paste Chili Noodles Appropriate amount
- Kelp Appropriate amount
- Laoganma Bean Drum Appropriate amount
- Laoganma red oil fermented bean curd Appropriate amount
- Lard 1 spoon
- Lean pork 50g
- Lotus root slices Appropriate amount
- MSG Appropriate amount
- Mint Appropriate amount
- Onions 5
- Pea tips Appropriate amount
- Potatoes Appropriate amount
- Soybean sprouts Appropriate amount
- Tofu Appropriate amount
- Tofu skin Appropriate amount
- Zheergen Appropriate amount
- ginger 3 pieces
- pepper Appropriate amount
- salt Appropriate amount
- soy sauce Appropriate amount
Steps
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Slaughter the seabass at the market, wash it when you get home, chop off the head and tail, and remove the bones (you can also directly cut the fish every 5 centimeters without cutting it, and cook it whole);
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Cut the fish fillets into slices and soak them in salt water;
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Slice the ginger and tie the green onions into knots;
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Put an appropriate amount of water in the pot, add green onion sections, ginger slices, lard, and mushrooms and bring to a boil;
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Add the sliced fish fillets (or whole fish), add salt, MSG, and pepper, boil until the fish is just cooked, discard the onions and ginger, add a few slices of tomatoes, put the pot directly on the alcohol stove to eat the fish fillets and drink the fish soup first, and then use the remaining fish soup to cook various vegetables;
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If you want to enjoy all hot pot dishes with water, the most important thing is to rely on the water dipping saucer. The paste chili noodles in Guizhou are the most fragrant in Guanling. In many small shops specializing in chili noodles, the homemade chili noodles are also very fragrant; put chopped green onion, chopped Zheer root, and Laoganma red oil fermented bean curd in a dish dipped in water;
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Laoganma Shuidougu;
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Chili noodles, soy sauce, mint and vinegar can also be added, and a fragrant dipping dish is ready;
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The cooking method of fish has reached a certain level in various parts of the country. This recipe uses the simplest and most original method, which is to boil the fish under water and then eat it with a dish of chili dipped in water. The fish is light and delicious, and the color of the dishes is attractive. It has been popular in Guiyang for a long time. However, the side dishes now are much more numerous than before. There are so many side dishes that you can eat them with anything you want, so I won’t list them all.
