ChongqingSour Soup FishHot PotAs one type of hot pot, it differs from ordinary hot pot. From the practice of sour soup fish hot pot, it can be seen that the main ingredient is fish, and although there are many ingredients when cooking, fish is the main ingredient, and the sour flavor is the main flavor.IngredientsMatching

Method for Making Sour Soup Fish Hot Pot

Ingredient Preparation

Grass CarpSour CabbageLettuce，Enoki Mushrooms，ChiliOilTofuDried ChiliDoubanjiang (fermented broad bean paste)A small amount, scallionsGingerGarlic, as needed.Method and Steps

1. Wash and slice the grass carp, remove the fish bones and chop them into pieces; prepare the sour cabbage.

2. Wash the lettuce and enoki mushrooms.

Wash the oil tofu, slice the dried chili and ginger.3. Heat oil in a wok, add ginger, chili, and garlic to sauté, then add the fish bones and fry until both sides are white.4. Add the sour cabbage and stir-fry, after a while add the Doubanjiang and stir-fry evenly. Add boiling water and simmer for 8 minutes.

5. After adding salt to adjust the seasoning, you can cook the fish slices and vegetables.

Homemade Sour Soup Fish Hot Pot

Ingredient Preparation

300g fish bones, appropriate amount of oil and salt, 800g tofu, appropriate amount of sour soup fish seasoning.

Green onions

Fish ballsFish skin，Enoki mushrooms, as needed.，Method and Steps1. Wash and prepare the grass carp, cut the bones into small pieces, and slice the fish meat thinly.

2. Heat oil in a pot, add the fish balls and fry until both sides are golden before removing them.

3. Sauté the sour cabbage in the pot, then add the fried fish balls and cook over high heat.

4. Boil over high heat and simmer over low heat until the soup turns white.

5. Then add salt to the pot, add tofu to absorb the flavor, and cook enoki mushrooms and fish balls as needed.

Authentic Chongqing Sour Soup Fish Hot Pot

Ingredient Preparation

1 piece of grass carp, appropriate amount of sour cabbage, pickled peppers,

Sichuan peppercorns

Star aniseEggs，Green onions and ginger,，Bean sprouts,Green onionsSmall white cabbageChinese cabbageWhite radishAs needed.，Method and Steps1. Cut the sour cabbage into small pieces, cut the green onions into pieces, cut the ginger into slices, mince the garlic, and cut the pickled peppers into small pieces for later use.2. Wash all the vegetables.White radish

Slice, and cut the Chinese cabbage into strips for later use.

3. Add a little salt to the fish slices and mix well, then add egg yolks and stir until smooth. Marinate for 15 minutes.

4. Heat a little oil in a pot, addFish headand fish fillets, fry until both sides are golden.

5. Then add ginger, pour in boiling water, and cook over high heat for 10 minutes, then cook into a thick, white

Fish broth. Filter out the fish broth for later use.6. Add a little oil to the pot, add green onions, ginger, garlic, pickled peppers, and star anise, and stir-fry for 2 minutes. Then add the sour cabbage and stir-fry for 3 minutes.

7. Then pour in the previous fish broth, add salt and cook over low heat for 5 minutes. You can then cook the vegetables and fish slices.TipsFilter the fish broth once, so there are fewer impurities, this will not cause too much sediment in the hot pot, and it is less likely to stick to the pot.Fish brothThen, filter out the fish broth for later use;

6. Add a small amount of oil to the pot, and sauté scallions, ginger, garlic, chili peppers, star anise, for 2 minutes, then add sauerkraut and sauté for 3 minutes;

7. Then, pour in the previously made fish broth, add salt and bring to a boil, then reduce the heat and simmer for 5 minutes, and add vegetables and fish slices.

Tips

The fish broth has been filtered once, with minimal impurities, so it won't cause much sediment when cooking hot pot, and it's less likely to stick to the pot.