Hot pot of raw rolled fish fillets(shuan cai he tang er bu wu sheng gun yu pian huo guo )

Hot pot of raw rolled fish fillets

Introduction:

"It's cold in winter, and the frequency of hot pot appearing on the table is getting higher and higher. The whole family is surrounded by hot air, talking and laughing. It's very warm to think about the scene of eating hot pot happily. I always like all kinds of congee in Guangdong, especially the fish porridge. So this time, the hot pot suddenly tried to cook the congee with fish soup, and then boiled the marinated fish and side dishes with sauce. I didn't expect that the taste was surprisingly good. In the past, most of the soup bottoms after eating the hot pot hot dishes were wasted, and the congee bottoms became more and more delicious after scalding the fish, fresh shrimp and mushrooms, It's better to eat porridge after washing vegetables, and the taste is better and the nutrition is better. "

Production steps:

Step 1: put the cleaned fish flat on the cutting board, close to the fish bone, and remove the upper and lower pieces of meat with a blade.

Step 2: chop the fish chops into large pieces.

Step 3: cut the fish under the slice into fillets, and cut vertically: do not cut through the first knife, and cut off completely with the second knife.

Step 4: pour the oil into the frying pan, heat the oil and put the fish head and pieces into the frying pan.

Step 5: fry on one side, then turn over and fry until the fish color changes, then pour in boiling water.

Step 6: add ginger slices and salt.

Step 7: add a little white pepper and continue to stew.

Step 8: stew for about 15 minutes. The fish soup is milky white. Turn off the heat and strain out the fish soup.

Step 9: add the washed japonica rice into the fish soup, and put it into a pressure cooker to make thick fish porridge.

Step 10: add cooking wine, white pepper and salt to the sliced fish.

Step 11: stir well to marinate the fillets.

Step 12: after the fish porridge is cooked, pour it into the hot pot, add the side dishes, and then you can start to rinse and scald it. Make two pieces of fish to decorate the hot pot, and the hot pot will become more enjoyable. Sauce method: after the oil in the pot is heated, boil the shallot into onion oil with low heat, put the soy sauce, steamed fish, soy sauce, chicken essence in the bowl, put the white sesame and fresh shallot, then pour the hot oil into the bowl and mix well.

Materials required:

Black fish: one

Japonica rice: small half bowl

Salad oil: right amount

Salt: right amount

White pepper: moderate

Ingredient: proper amount

Ginger: a small piece

Taihu white shrimp: moderate

Mushroom: right amount

White jade mushroom: right amount

Peas: moderate

Spinach: moderate

Raw soy sauce: 1 tbsp

Steamed fish and soy sauce: 2 tbsp

Chicken essence: a spoonful

White Sesame: a little

Shallot: 1

Note: 1. When you buy black fish, you'd better ask the seller to help you deal with the fish. When you go home, you can clean the fish fillets. 2. It is suggested to use black fish for fish porridge. The meat is more elastic and the fish bones are less. 3. Fish hot pot is delicious, so light and delicious dishes are better. 4. If you like sauce, you can also add spicy oil. I think steamed fish, soy sauce and scallion oil are very fragrant.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Shuan Cai He Tang Er Bu Wu Sheng Gun Yu Pian Huo Guo