Li Shu hot pot fish(li shu ba shu huo guo yu )

Li Shu hot pot fish

Introduction:

Production steps:

Step 1: first collapse both sides of the fish oil, then add sugar and oil for a while ~ then add vinegar, soy sauce, cooking wine, water without fish, add salt, soy sauce and ginger~

Step 2: next, the most important step is to add the hot pot seasoning to the hot pot. It's better to be spicy, such as huangchenglaoma and spicy space, which are sold online! There are Pixian bean paste can put some, old Ganma can also put some ~ dry pepper and pepper can also put some~

Step 3: 4. After stewing the fish, you can put some chrysanthemum, Flammulina velutipes and so on into the fish. You can also put some flour and fat cattle into the fish. 5. Pour less soup into the fish dish, then sprinkle the sesame paste with boiling water, put some sugar, salt, monosodium glutamate and minced garlic into the mahjong, stir it up, pour it on the fish, and sprinkle the chopped scallion and chopped coriander on the fish Hot pot fish is finished~

Materials required:

Carp: one

Flammulina velutipes: right amount

Crab mushroom: appropriate amount

Wide powder: appropriate amount

Fat cattle: moderate

Chrysanthemum: right amount

Hot pot bottom material: appropriate amount

Pixian Douban sauce: right amount

Soy sauce: moderate

Sugar: right amount

Old style: moderate

Salt: right amount

Rice vinegar: right amount

Star anise: right amount

Ginger: right amount

Shallot: moderate

Minced garlic: right amount

Sesame paste: right amount

MSG: right amount

Note: the reason why it is called Bashu hot pot fish is that the fish is mainly stewed with Chongqing hot pot bottom ~ plus some daily fish stewing seasonings ~ the more authentic the hot pot bottom is, the more delicious the fish is ~ I recommend Huangcheng laoma and spicy space ~ put half a bag at a time, you can make it twice ~ if you want to add the wide powder, you'd better soak it in advance ~ otherwise it's easy to stew~

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: spicy

Chinese PinYin : Li Shu Ba Shu Huo Guo Yu