Hot and Spicy pickled Chinese cabbage Fish Hotpot

Health benefits

Sichuan Pepper: Warm

Lard: delaying aging, antioxidant, anti-cancer and anti-cancer

White sugar: low protein

Ingredients

About 1500 grams of grass carp per piece

A bag of pickled Chinese cabbage and fish seasoning

Two eggs

Moderate amount of ginger slices

Garlic cloves in moderation

10g Sichuan pepper

Dried chili peppers can reach up to 10 pieces

5 grams of dry starch

A little salt

A little black pepper

A little cooking wine

A little vinegar

A little lard

Scallion in moderation

A little sesame

A little white sugar

A little monosodium glutamate

Hot and Spicy pickled Chinese cabbage Fish Hotpot

1. Prepare a bag of pickled Chinese cabbage and fish seasoning

2. Clean up the grass carp and use a knife to cut it from the tail to the middle bone position. Flatten the knife and divide the fish into two pieces

3. Cut the fish bones off the fish belly at a 45 degree angle and chop them into small pieces for later use

4. Cut the fish into butterfly slices, and the slices should not be too thin, otherwise they will be fragile during the cooking process

5. Put the sliced fish into a bowl and add an appropriate amount of cooking wine, two egg whites, a little salt, and enough to taste the fish. Then add starch and a little pepper and MSG, mix well and set aside

6. Put a little clear oil in the pot and heat it over high heat

7. Put the fish bones into a pot and fry over low heat until both sides turn slightly yellow

8. Add a little ginger flower and Sichuan pepper to stir fry until fragrant

9. Add dried chilli, garlic cloves and pickled Chinese cabbage, shake the pan and stir fry a little

10. Adding vinegar, cooking wine, a little lard, and a little salt

11. Add water and cook over high heat for 7-8 minutes. Turn to low heat and cook for 2 minutes

12. Put the fish fillets together with a spoon into the pot and cook. It is best if the soup can submerge the fish fillets

13.During the cooking process, gently flatten and scatter the fish fillets with a spatula

14. Cook for about two minutes, remove the fish fillets and set aside. At the same time, add a little MSG and sugar to the soup

15. Pour the soup into the hot pot and then place the cooked fish slices on the noodles

16. Sprinkle an appropriate amount of Sichuan pepper, dried chili peppers, sesame seeds, and scallions on the fish noodles

17. Add about 150 grams of oil to the pot and cook 70 to 80% hot

18. Pour it on the pepper, pepper, sesame and scallion, and the "spicy pickled Chinese cabbage fish hot pot" will be delicious

19. Finished "pickled Chinese cabbage Fish Hot Pot"

Tips

To make pickled Chinese cabbage fish hotpot, add lard and vinegar to remove the fishy smell. It is also a good seasoning to put more ginger. This hot pot can also be served with tofu skin and bean sprouts as a base

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