Fish head hot pot in sour soup(suan tang yu tou huo guo )

Fish head hot pot in sour soup

Introduction:

"It's better to use some pickled soup to make the bottom of sour soup hotpot, and the color of good old sour soup is clear. Once the soup color is turbid, it can't be used again, which proves that there must be mixed with miscellaneous bacteria. Pickles must be made by soaking vegetables in the soup which is boiled and cooled. Vegetables should also be washed and dried. Vegetables with unclean water will go bad. Utensils such as vegetable jars should also be cleaned and disinfected. The pickles made in this way have a good taste and clear color. After soaking for a long time, the taste of the soup is heavy and the acidity increases, but the color of the soup will not be turbid. Hot pot made of sour soup can be spicy or not. If you are afraid of getting hot, you can use pepper instead of pepper. This kind of hot pot will not get hot in dry season in northern China. Today, to make a simple "fish head hot pot in sour soup", I choose silver carp head. The meat is very fresh and tender, and it can be cooked for a long time. This kind of hot pot can be made in one pot, or it can be used to rinse meat or vegetables with extra soup. It depends on my own preference. The practice is as follows; "

Production steps:

Step 1: break the fish head from the jaw, remove the gill black membrane and blood clot, and then rinse it repeatedly with clean water until no blood oozes out.

Step 2: after washing, put the skin of the fish head upward and scald it with boiling water.

Step 3: scrape off the black skin, as shown in Figure 2 and figure 3.

Step 4: scrape off the black skin, as shown in Figure 2 and figure 3.

Step 5: add a little oil into the frying pan and stir fry the pork slices. Stir fry the pork slices thoroughly and saute the onion and ginger.

Step 6: then add boiling water and Kimchi Soup to boil.

Step 7: after boiling the soup, pour in a proper amount of Shaojiu and mix well.

Step 8: season with salt, pepper and monosodium glutamate. If the pickle soup is too salty, you don't need to add salt.

Step 9: in the hot pot, put the cleaned fish head on the bottom of cabbage, and then put in the sliced tofu.

Step 10: finally add the prepared soup base and bring to a boil. Cook the soup over medium heat until it turns white for about 20 minutes.

Step 11: Fry pepper with a little oil.

Step 12: add pickled pepper and stir fry until the color changes and the fragrance comes out.

Step 13: Sprinkle the chives in the hot pot, pour the fried pepper and pickled pepper oil into the pot while it is hot, and finally sprinkle a little coriander powder. When eating, you can drink the soup first and then eat the meat. The taste of the soup is very delicious, with strong spicy and sour taste.

Materials required:

Silver carp head: 1 200 grams

Tender tofu: 300g per piece

Chinese cabbage: 300g

Pork slices: 50g

Coriander: moderate

Chives: right amount

Pickle soup: 600g

Water: 2000 g

Refined salt: right amount

Pepper: right amount

MSG: 3 G

Scallion: 30g

Ginger slices: 20g

Cooking oil: 20g

Shaojiu: 20g

Zanthoxylum bungeanum: 20

Pickled pepper: 30g

Note: sour soup fish head hot pot features: bright color, white soup color, delicious taste, slightly spicy, simple production, rich nutrition. Warm tips: 1, fish head to choose the new slaughtered live fish as well. It is not necessary to fry the fish head in the sour soup hot pot. For example, the fish head in the casserole must be fried in the oil. 2. The soup at the bottom of the pot must be rolled into the hot pot, so that the color of the soup will be white. During this period, do not add cold water, but add enough soup at one time, otherwise the effect will be bad and the taste of the soup will be reduced. 3. The amount of pickle soup should be appropriate. If it is too sour, it will lose the taste of fish soup. The old soup only needs to add 30%, and some sour radish can be put in the soup, which tastes good. This kind of "sour soup fish head hot pot" suitable for warming up and appetizing in winter is ready, for your reference!

Production difficulty: simple

Technology: hot pot

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Suan Tang Yu Tou Huo Guo