Boiled fish hotpot

Overview

It has snowed for two days, and the air has become a lot more humid. With the arrival of the winter solstice, the temperature has become lower and lower, once dropping to more than ten degrees below zero. On such a cold day, it would be great to have a hot pot of spicy hot pot, which can warm your whole body instantly. This time, delicious Shi Yunsheng soup was added to the pot, making the hot pot richer in flavor, spicy and fresh, and delicious~~~~ The grass carp I bought this time weighed about 4 kilograms. Logically speaking, our family of three would not be able to finish such a large fish. Unexpectedly, their chopsticks did not stop as soon as it was served, and they gnawed all the fish bones clean. Isn’t this delicious~~~~

Tags

• hot dishes
• hot pot
• cooking wine
• dried chili pepper
• dry starch
• fungus
• garlic
• green bamboo shoots
• konjac
• laoganma black bean sauce
• mushroom
• onions
• parsley
• winter melon
• zanthoxylum bungeanum
• ginger
• grass carp
• pepper
• salt

Ingredients

Steps

1. 1 Use a razor blade to remove the grass carp meat and cut the fish bones into sections

   

2. 2 Then slice it diagonally (the knife skills are not good, the slice is a bit thick)

   

3. 3 Divide the fish fillets and fish bones into two containers, add salt, pepper, cooking wine and starch, mix well and marinate until set aside

   

4. 4 All ingredients are cleaned and cut into appropriate shapes

   

5. 5 Cut onions, ginger, and garlic and set aside. Cut parsley into sections

   

6. 6 Boil water in the pot, add a small amount of salt and oil, pour in various side dishes and cook for a while (put in the ones that are not easy to cook first, and put in the ones that are easy to cook last)

   

7. 7 Take it out and pour it into the hot pot

   

8. 8 Roll the dried chili peppers and Sichuan peppercorns slightly (don’t crush them too much), put them into the oil pan and stir-fry them over low heat, take them out and set aside

   

9. 9 Heat up another pot. After the oil is hot, pour Laoganma’s chili sauce into the pot and stir-fry until fragrant

   

10. 10 Then add the onion, ginger, garlic and other ingredients and stir-fry for a few times, then add the parsley and stir-fry

    

11. 11 Then pour in Shi Yunsheng's soup (the soup is not enough, so I added some water, but the freshness is not reduced)

    

12. 12 After the soup boils, pour the fish bones in and cook for a few minutes

    

13. 13 Finally, pour the fish fillets in, and the soup will be boiled again (don’t cook it for a long time, otherwise the fish will not be tender)

    

14. 14 Pour the cooked fish soup into the hot pot with side dishes, then pour in the Sichuan peppercorns that were stir-fried earlier, and sprinkle with a little sesame seeds