Introduction: Sichuan hot pot originated in Luzhou, an important town in southern Sichuan at the confluence of the Yangtze River and Tuojiang River, where the hot pot industry is thriving, creating many brands of hot pot restaurants. Fish head hot pot has Yangtze River fresh fish yellow spicy dice, sand pot fish, half soup fish, home-cooked spicy, delicious but not dry fire, southern Sichuan flavor is prominent.
material:
General recommendations: 100 grams of dates, 40 grams of lotus seeds, 170 grams of bean sprouts, 70 grams of goldenrod (dried products), 170 grams of tender shanghai green, 300 grams of net green shoot stalks, 180 grams of potatoes, 175 grams of water hair kelp, tomato slices, green onion white knots, broth, Sichuan salt, ginger slices, garlic oil dish, chicken essence. Other ingredients can be added according to personal preference.
Preparation Method:
Step 1: Wash the dates and soak them softly; wash the lotus seeds, soak them softly, remove the inner bud core; steam the dates and lotus seeds on a basket and set aside.
Step 2: Cut the fish head into 4 pieces, wash it and plate it;
Step 3: Wash the kelp and change the knife to plate;
Step 4: Wash and plate the bean seedlings;
Step 5: Peel the green shoot pole, change the knife into a strip, and load the plate;
Step 6: Peel the potatoes, cut them into thick slices, rinse them with water, and plate them;
Step 7: Remove the stalks, wash and plate;
Step 8: Shanghai Qing de ti and old leaves, wash and plate.
In the third step, take a large sand pot in the center of the hot pot table, add Sichuan salt, green onion and white knots, tomato slices, broth, ginger slices, red dates, lotus seeds, chicken essence, light the fire and boil, with garlic paste oil dish and prepared raw materials on the table, you can cook and eat.
Step 4: Eat the fish head first, and then slowly shabu-shabu. The dipping sauce is a must for every hot pot (garlic oil chili ring sauce), fried tofu bamboo (fried in your own oil), and some vegetables (bean sprouts, lettuce and coriander).