Can you eat fish ball hot pot with hot salt?

Fish ball hot pot. The characteristics of the fish ball hot pot: the soup is light red, the fish ball is white, the quality is tender and the taste is fresh.

Ingredients for fish ball hot pot: Ingredients: 250 grams of grass carp, 100 grams of pork (lean), 100 grams of winter bamboo shoots, 50 grams of vermicelli, 250 grams of Chinese cabbage (mussels) Accessories:

13 grams of starch (broad beans), 20 grams of shiitake mushrooms (dried), 25 grams of green garlic, 25 grams of egg whites. Seasoning: 5 grams of green onion juice, 5 grams of ginger juice, 1 gram of pepper, 25 grams of rice wine, 10 grams of soy sauce, 2 grams of monosodium glutamate, 4 grams of salt, 50 grams of lard (refined).

Process: Other process.

Taste: Salty umami.

Calories: Higher calories.

Ingredients: 250 grams of grass carp, 100 grams of pork, 100 grams of winter bamboo shoots, 50 grams of vermicelli, 250 grams of cabbage, 25 grams of egg white, 20 grams of dried shiitake mushrooms, 25 grams of green garlic, 13 grams of broad bean starch, 10 grams of green onion and ginger juice, 1 gram of pepper, 25 grams of rice wine, 10 grams of soy sauce, 2 grams of monosodium glutamate, 4 grams of salt, 50 grams of lard (plate oil).

Cooking steps:1Slaughter the grass carp, take the slices of the clean fish and put the skin down on the cutting board, lightly beat the fish meat with the back of the knife, scrape off the fish meat while pounding, chop it into a puree, and put it in a bowl.

2.Add 200ml of water to the fish puree and mix well, then add green onion and ginger juice and refined salt, and stir in the same direction.

3.When it is sticky, try to squeeze 1 fish ball into cold water by hand, and when it can float, moisten starch, 25 grams of cooked lard, monosodium glutamate and whipped into foamy egg white, and stir well.

4.Soak the vermicelli and cut into 17 cm long pieces.

5.Cut the bamboo shoots into thin slices 4 cm long and 2 cm wide.

6.Wash the cabbage and cut into strips 1 cm wide.

7.Cut the garlic into 3 cm pieces.

8.Put the vermicelli in the hot pot first, and then put the Chinese cabbage.

9.Put the wok on a hot fire, put 1000 ml of cold water and rice wine, then squeeze the fish puree into fish balls with a diameter of about 3 cm by hand, cook them one by one, scoop them up with a colander and put them on top of the Chinese cabbage in the hot pot.

10.Then add the bamboo shoot slices, shiitake mushroom slices, lean pork slices, green garlic and cooked lard in order.

11.Put the wok on a hot fire, add 750ml of meat broth to boil, then add refined salt, soy sauce, monosodium glutamate, pepper, and then pour it into the hot pot and boil it to serve.

Cooking Tips:

1. To make fish paste, it must be whipped in one direction.

2. Whip the egg whites in one direction until they are creamy, and insert the chopsticks to prevent them from falling.

3. Squeeze the fish balls, pot under cold water, squeeze them all, and then heat them on the fire, and then cut them off.

1. It can be used to make soup, first boil it with water, then put in fish balls, add chopped green onions and vinegar to make a bowl of fish ball soup.

2. You can bake and eat, coat the surface of the fish balls with barbecue sauce, put them in the oven for baking, or sprinkle some cumin powder or black pepper before eating.

3. The fish balls can be skewered late, cooked in water first, and then dipped in sauce after being cooked.

4. You can fry and eat, and add some fish balls when stir-frying.

5. You can add some fish balls when you cook noodles and plums to make fish ball noodle soup.

Fish hot pot, also known as hot pot fish, is one of the most common home-cooked dishes in Sichuan and Chongqing, the main raw materials are fish, hot pot base, sour soup grilled Zhao, spicy, cold pot, dry pot and other flavors. Depending on the fish used, fish fondue cannot be eaten with the following:

Hairtail fish and sea bass: Do not eat with licorice and nepeta. Carp:

It should not be eaten with mung beans, taro, beef and mutton fat, pork liver, chicken, spring book rent nepeta, licorice, pumpkin, red adzuki beans, dog meat, and should not be taken with cinnabar in traditional Chinese medicine, carp and pickles can cause digestive tract cancer. Crucian carp: It should not be eaten with garlic, sugar, mustard greens, sea cucumber, honey, winter melon, pork liver, chicken, pheasant meat, venison, as well as traditional Chinese medicine wheat winter and magnolia, and tea should not be drunk before and after eating fish.

Large yellow croaker: can not be with traditional Chinese medicine, Zizhen.

There are several ways to eat fish balls:

Soup: After boiling with water, add fish balls, add chopped green onions and vinegar to make a bowl of fish ball soup.

Grilling: Coat the surface of the fish balls with barbecue sauce and place them in the oven to grill.

Deep frying: Put the fish balls in a pan and fry them until golden brown.

Fish balls are usually eaten boiled, but you can also cut them in the middle, steam them, or fry them.

You can stir-fry it and eat it or put it in when you put it underneath.

Boiled soup with some small eggs, like pigeon eggs.

It can be made into stuffing and eaten dumplings.

Hello! Fish balls can also be made into saliva fish balls, just fry the half-cut fish balls in a pan and drizzle with the sauce.

Ingredients for saliva fish balls:

Fish balls: 220g, 4 cloves of garlic, 1 green onion, 2 spicy millet, 1 teaspoon sugar, 2 teaspoons of vinegar, 2 teaspoons of light soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of chili powder, 1g of salt of five-spice powder, appropriate amount of oil.

The practice of saliva fish balls:

1. Finely chop the garlic, chop the green onion, cut the millet pepper into rings, and set aside the fish balls;

2. Mix the five-spice powder, chili powder, sugar, salt, chopped green onion, minced garlic and millet spicy together, stir well;

3. Pour oil into a hot pan, put the fish balls into the pan and fry them over low heat until golden brown, remove them and set aside;

4. Heat the remaining oil until it smokes, pour it into the seasoning to choke out the fragrance, add oyster sauce, light soy sauce and vinegar and mix well;

5. Pour the seasoning over the fried fish balls. The biggest advantage of fried fish balls is that a layer of wrinkled skin will form on the surface, which is not only fragrant to eat, but also has a rough chewiness.

When you bite into it, it is thick on the outside and tender on the inside, with the unique elasticity of meatballs in the tenacity, and you can feel the original aroma of the fish after chewing for a long time.

At this time, if you add a layer of hot and sour sauce, with a choking aroma, it is really appetizing and refreshing ......