Spicy bass hot pot(xiang la lu yu huo guo )

Spicy bass hot pot

Introduction:

"It's hard to resist the temptation of spicy mushroom soup. My family pregnant woman ate said, if only every day to eat hot pot

Production steps:

Step 1: the main ingredients of soup base.

Step 2: side dishes: shrimp balls, pork and shrimp balls, dumplings, fried lotus root strips. Everything else is vegetarian.

Step 3: after removing the head of the bass, slice the fish, cut the bone into pieces, slice the fish at an angle of 45 degrees, slightly thicker than the boiled fish. Cut the fish head into three pieces. Wash blood stains and marinate with salt and pepper for 10 minutes.

Step 4: pat on the dry starch and shake off the excess dry powder.

Step 5: after deep frying in hot oil, take it out and put it in the oil pan again to deep fry it Golden (it must be golden and crisp).

Step 6: slice onion, ginger and coriander root.

Step 7: put oil in the pot, a little more than fried vegetables, deep fry pepper, star anise, dry pepper (soak in water before use, so the taste is not easy to scorch). After the red oil, add ginger, onion and coriander root.

Step 8: put the fried ingredients aside, turn the pan a little bit, put in the Douchi and Douban sauce, and stir fry the red oil over low heat.

Step 9: stir fry the mixture to give a strong aroma.

Step 10: put the fish fillets into the pot and mix them evenly. Put coriander leaves, garlic sprouts and green red pepper out of the pot.

Step 11: pour in the stewed soup.

Materials required:

Bass: one

Hen soup: one pot

Onion: one

Chinese prickly ash: half teaspoon

Dry pepper: right amount

Star anise: one

With roots: Three

Garlic sprouts: coriander

Green and red pepper: one for each

Jiang: one piece

Douchi sauce: 1 tbsp

Pixian Douban: half tbsp

Salt: one teaspoon

Pepper: 1 teaspoon

Dry starch: appropriate amount

Note: 1, this is a delicious dry pot in itself. If you don't make hot pot bottom, put green and red pepper earlier. 2. Make sure to fry the fish twice until it is crisp and golden. After adding the soup, it will be very delicious. 3. You can choose your favorite brand of Douchi sauce. I tried many kinds of Douchi, and found that Xiaokang's beef Douchi and Fulinmen's flavor Douchi were good. 4. This dish or the bottom of this hot pot can be changed into shrimp and chicken. Of course, shrimp should not be fried, as long as it is fried red with dried pepper. 5. There is salt in the sauce. The more you cook, the saltier it is. It's not recommended to eat too much salt. You can taste the chicken soup. 6. Fish can be eaten before making chicken soup, but it is highly recommended to cook them together. The more you cook, the more delicious it is.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Lu Yu Huo Guo