Korean hot pot with chili sauce soup and fresh fish(han shi la jiang tang xian yu huo guo )

Korean hot pot with chili sauce soup and fresh fish

Introduction:

"The soup and hot pot of Korean dishes are very distinctive, with bright colors, slightly spicy taste and thick and fresh soup. Most of the side dishes are bean curd, bean sprouts, kelp, zucchini, onion, potato and dried cabbage. Many soup dishes also use perilla, which has a unique taste. This hotpot has a strong flavor, so there is no need to dip it. If you really have a heavy mouth, you can choose Korean sweet chili sauce or Korean soybean sauce (sweet mouth) as the dip. It tastes good. "

Production steps:

Step 1: clean the grass carp, clean it, cut off the head, and use a knife to pick the meat along the big bone of the fish.

Step 2: remove the big bone in the fish with a blade.

Step 3: slice the fish into thick slices.

Step 4: put the fish into a bowl, mix well with scallion, ginger and cooking wine, marinate for 15 minutes to remove the fishiness and taste.

Step 5: heat the oil in the frying pan, add onion, ginger, garlic and onion and stir fry until fragrant.

Step 6: add common bean paste.

Step 7: add Korean chili sauce and stir fry for 1 minute.

Step 8: pour in soy sauce, sugar and a little cooking wine, and continue to fry over low heat.

Step 9: stir fry until the sauce turns dark red.

Step 10: pour in water, add salt, or use chicken soup, high soup and so on.

Step 11: Boil the soup in the pan for about 1 minute to blend the flavors of the various seasonings.

Step 12: then put the marinated fish fillets together with shredded green onion and ginger into the pot, and put some green and red pepper rings to improve the taste.

Step 13: add your favorite side dish and stew it. My side dishes: bean sprouts, green vegetables (baby vegetable, rape, chrysanthemum, broccoli, coriander), Coprinus comatus, Pleurotus eryngii, Lentinus edodes, Flammulina velutipes, agaric fungus, tofu skin, tofu, tofu bubble, prawn, sausage, crab stick, vermicelli, fish balls.

Materials required:

Fresh grass carp: About 800g

Scallion: 1 tablespoon

Ordinary bean paste: 2 tablespoons

Korean chili sauce: 3 tablespoons

Soy sauce: 1 tablespoon

Sugar: 1.5 tbsp

Salt: right amount

Cooking wine: 2 tablespoons

Shredded green onion and ginger: right amount

Onion powder: 1 tablespoon

Green pepper ring: right amount

Ginger: right amount

Garlic: right amount

Red pepper ring: right amount

Note: fresh fish are generally slippery. When picking fish, it's best to pad a towel on the fish to increase resistance so as not to cut the knife. Douban sauce and Korean chili sauce are salty, so the amount of salt should be appropriate. It's best to taste it to achieve your satisfaction.

Production difficulty: ordinary

Technology: hot pot

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Han Shi La Jiang Tang Xian Yu Huo Guo