Fish hot pot, also known as fish hot pot, is one of the most common home-cooked dishes in Sichuan and Chongqing. The main raw materials are fish and hot pot base; there are sour soup, spicy, cold pot and dry pot. of other flavors. Bazi fish hotpot is mainly fresh and delicious.

The fish is tender and has a strong flavor. It is an improvement on the famous Chongqing hot pot.

Ingredients

2 to 3 pounds of grass carp (other fish can also be used, such as silver carp, etc.), half a pound of celery, 1 piece of tofu, perfumed fish seasoning (some sell overtime) , such as Nanshan perfumed fish seasoning), 1 egg, 1 star anise, some garlic, 1 piece of ginger, 1 green onion, a little MSG and salt

Method

1. Remove the fish scales , process it into slices, separate the fish heads, fish bones and fish fillets (the fish seller can handle this process)

2. Take out the egg whites and mix them with the fish. Of course, the fish must be washed when you buy it. ,hehe!

3. Heat the pot and add oil, add about one or two ounces of oil. After the oil is heated, add the perfumed fish seasoning and stir-fry twice.

4. Add garlic, ginger, star anise, and green onion segments in time, and stir-fry twice.

5. Add boiling water, not too much, as long as the fish can be covered with it.

6. After the water boils, add the fish bones and heads first, wait for one minute, and then add the fish fillets.

7. Add celery when it is 50% cooked, and add tofu when it is 80% cooked.

8. Add some MSG and a little salt when cooking the pot (the salty fish flavoring contains salt, adjust it according to your own taste).

Tips

1. The effect of using egg greens: the fish tastes good and the fish becomes flesh.

2. The effect of using celery: It has a refreshing fragrance. Eat some celery when eating fish, and it matches with Hunsu.