Korean snapper vermicelli pot

Recipe Recommendations

• snapper 500g
• beef 150g
• eggs 180g
• tofu 10g
• diced green onion 6.8g
• garlic 2.8
• mushrooms 10g
• stone fungus 1g
• fungus 2g
• crowndaisy chrysanthemum 20g
• red pepper 40g
• fans 40g
• walnut 10g
• gin 3.5g
• water celery 15g
• broth 800g
• salt 0.8g
• white pepper 0.3g
• clear sauce 18g
• sesame oil 4g
• soy sauce 2g

• original
• cook
• an hour
• ordinary

Steps for Korean snapper vermicelli pot

1

After scraping the scales and fins of the snapper, removing the internal organs and cleaning them (450g), the fish slices are cut into jerky meat (170g) with a size of 4cm across and 5cm vertical, sprinkled with salt and white pepper powder, marinated for about 10 minutes, and wiped with a cotton cloth. Wipe the beef used to make the stock with a cotton cloth to clean the blood (145g). Also wipe the beef rump meat with a cotton cloth to clean the blood (50g), cut it into strips about 0.3 cm wide, and stir with seasoning sauce ② to season. Wipe the beef fillings with a cotton cloth to remove blood (17g), squeeze the tofu with a dry cotton cloth (9g), crush it, stir it with the beef fillings with seasoning sauce ③ to make meatballs with a diameter of about 1.5 cm (4 g).

2

Soak shiitake mushrooms, stone ears, and fungus in water for about 1 hour. Remove the stalks of the shiitake mushrooms and wipe the moisture with a cotton cloth. Cut them into sections (20g) with a horizontal width of 2 cm and a vertical width of 4 to 5 cm. After kneading and washing the stone ears, wipe the moisture with a cotton cloth (2 g), chop and mix with the egg protein. After cleaning the fungus, tear it apart one piece by one (24g) for later use. Clean and wash the chrysanthemum (15g), cut the red pepper in half, and then cut into pieces (10g) measuring 2 cm horizontally and 4 to 5 cm vertically. Soak the vermicelli in water for about 1 hour (85g). Remove the pine nuts and wipe them with a dry cotton cloth, soak the walnuts in hot water to remove the endothelium. Saute ginkgo in a pan and peel.

3

Fry eggs, stone ears, and water celery into egg skins and water celery pancakes, and cut them into the same size as mushrooms. Put water into the pan and the beef used for the stock stock, and cook for about 7 minutes on high heat until it boils. After turning to medium heat and cooking for about 30 minutes, filter the stock stock with cotton cloth (use 800g), remove the beef, and cut into slices of meat with a thickness of about 2 cm horizontally and 1.5 cm vertically. Stir with seasoning ① (use 40g). Dip the beef meatballs with flour, soak them in the egg mixture, place them in a heated flat pan and fry them over medium heat for about 3 minutes until cooked.

4

Dip the bream with flour and soak in the egg mixture. Pour the cooking oil into a heated flat pan, fry the front over medium heat for about 2 minutes, and then turn over and fry the back for about 2 minutes until cooked (185g). Spread the white cut meat, seasoned beef, and vermicelli in a special hot pot. Put the snapper head and bones on top, and then put the fried snapper breast on top to make it look like the original fish. After arranging egg skins, vegetables, and nuts around the pan according to color, pour on the seasoned stock, cook over high heat for about 4 minutes until boiling, add clear sauce and salt to taste, cook for a while, and add chrysanthemum.

Korean snapper vermicelli pot Make Tips

Recipe Categories

• homemade dishes