Spicy hot pot fish [Sichuan flavor]-You Are Foodie

By Valerie
30

Spicy hot pot fish [Sichuan flavor]

It's an appetizer with meat and vegetables.

Main Ingredients

Grass Carp A moderate amount of

Auxiliary Ingredients

mushrooms A moderate amount of
the lotus root A moderate amount of
Yellow bean sprouts A moderate amount of

Step 1 . Clean up the fish and finally cut them into pieces.

Step 2 . Put the fish in the container, put salt, starch and pepper together, and marinate for more than ten minutes. Cut everything and get ready.

Step 3 . Boil white water in a wok, add salt, and blanch lotus root, soybean sprout, and mushroom once.

Step 4 . The blanched dishes are placed under the basin for priming, and the fish will be poured on it later.

Step 5 . Heat the oil in a wok, add the onion, ginger, garlic and stir fry until fragrant.

Step 6 . Add Pixian Bean Paste, stir fry the hot pot bottom materials until fragrant, add pickles and stir fry for a while, then add water to boil.

Step 7 . When the water is boiling, put the fish head, stew for a while, and then add the rest of the fish. The fire will last for more than three minutes.

Step 8 . Take it out and pour it into 4. Sprinkle some pepper seeds on it. Put oil in the pot. When the oil is heated to 150 degrees, you can pour it on the fish. Sprinkle some scallions and coriander on it.

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