[How to make osmanthus fish hot pot]_fish hot pot _ wood rhinoceros _ making method

[How to make osmanthus fish hot pot]_fish hot pot _ wood rhinoceros _ making method

Chinese people have the habit of eating hot pot. Some people will make all kinds of fish into hot pot to eat, so today we recommend osmanthus fish hot pot. If you want to make this hot pot, the following processes need to rememberThe amount of seasoning used should also be controlled.

First, the practice of osmanthus fish hot pot 1.

After clearing the sweet-scented osmanthus fish, draw a knife on the fish 2.

Two tomatoes. Tofu can be used without tomatoes.


Cut the tomatoes into small cubes for spare 4.

Garlic, ginger, and dried chili peels, set aside.

Slicing is fine. Diced chili 5.

Add vegetable oil in a hot pan and fry the sweet-scented osmanthus fish under golden heat until golden brown on both sides.

Sheng back up 6.

Add oil to another pot, add ginger, garlic, dried chili skin, stir fry and add chili sauce 7.

Add water, about 1000 ml of water, add salt, spicy fresh, soy sauce, chicken essence, boil the flavor and then fry the sweet-scented osmanthus fish 8.

Add osmanthus fish to the soup and boil it. 9

Place the chopped tomatoes on the bottom of the hot pot.

Cook the sweet-scented osmanthus fish directly into the hot pot.

Does it feel like you’re eating?

Second, fried Osmanthus shark fin material main ingredients: shark fin (dry) 80 grams, bacon (raw) 300 grams, auxiliary materials: 50 grams of eggs, ham 10 grams, seasoning: 4 grams of salt, 10 grams of soy sauce, 3 grams of MSG, 20 grams of parsley, 5 grams of shallots, 2 grams of pepper powder, 30 grams of lard, 15 grams of vinegar

2. Simmer the onion ginger boiling water pot under the scattered wing well repeatedly to remove the fishy smell; 2.

After deodorizing, pick up the squeezed water; 3.

Bacon minced into minced meat; 4.

5. Chopped shallots and chopped peppers into velvet for use; 5.

Knock the eggs into the bowl, add MSG, refined salt, soy sauce and mix well; 6.

5. Put the mixed egg liquid into the scattered wings, and mix the minced bacon; 7.

7. Heat the wok, add lard, add the green onions and peppers to stir-fry, and fry the mixed loose wings in the wok; 8.

9. Cook the pan and serve, and sprinkle with minced ham;

Place the parsley on both sides of the shark fin and serve it with Zhenjiang vinegar at the same time.

3. Osmanthus shark fin material: 70 g shark fin, 70 g onion shred, 40 g carrot, shredded bamboo, 70 g, shiitake shred, 40 g, salad oil seasoning, minced garlic, 60 g onion shred, 6 whole eggs, salt1 1/2 spoons, the flavor content, 1/2 spoon pepper, 1/2 spoon rice wine, 1 1/2 spoon chicken powder.

Scallion onion, carrot, bamboo shoots, shiitake shreds, and shark fins.


Take a pot and add the salad oil to the hot pot, then add the minced garlic and sauté.


After the whole eggs are broken into egg liquid, add salt, flavor, pepper, rice wine and stir well. Pour into the pot of method 2 and fry for a few times.


Then continue to add onion shreds, carrot shreds, bamboo shreds, shiitake shreds, and spring onion shreds together, and finally add shark fin to fry until the soup is dried.