"Chongqing Cold Pot Fish"
1. 500g of silver carp fillets prepared with pulp
(1) 100g hot pot powder, 200g yam powder, 100g potato strips, 100g cucumber strips, 50g fungus blanched water bottom
(2) Stir-fry minced ginger in red soup oil under the pot 30g, minced garlic 30g, hot pot base 50g (three five, red nine-nine), then add 50g of sauerkraut, 20g of pickled radish, 20g of pickled sea pepper, 20g of pickled ginger, then add 1500g of red soup, put down the lid of the fish head lid first slightly simmered, and then into the fish steak, mix (salt 5g), chicken essence 15g, monosodium glutamate 15g, pepper 1g simmer for one minute and then directly into the fish fillet to cook the pot,
(3) Under the pot of red soup oil, put 15g of dried safflower peppercorns, 15g of dried green peppercorns, 50g of the whole new generation of dried chili peppers and pour them on the fish noodles, and then sprinkle 3g of white sesame seeds, 5g of whole green onion, and 5g of coriander.
(Dipping sauce preparation method)
1. 200 grams of Boryeong vinegar (or balsamic vinegar), 100 grams of minced garlic, 80 grams of coriander, celery, and shallots. , fuel consumption 50 grams, millet spicy 50 grams. Salt 10 g, MSG 20 g. Sesame oil 200 g, crispy peas 50.
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