Nanchang Tonggu Fish Head Hotpot
By WestonDooley
When talking about hot pot, the first thing I think of is fish head hot pot. It is a hot pot style that Nanchang people have particularly liked in recent years. Combining the characteristics of Sichuan-style hot pot, the tube bone fish head hot pot that Nanchang people like has emerged. -Wei Ma Xian spicy. The reason why I like fish head hot pot is because Nanchang people find that the soup boiled with fish head is particularly delicious. No wonder "Xian" is composed of fish and sheep! Haha... Enough to say, let's watch the fish head hot pot made with rice sprouts!
Recipe Recommendations
- Tong Zi Gu 1 piece
- pig lung 200 grams
- millet pepper several
- geranyl 2 tablets
- octagonal of 2
- cinnamon 2 small pieces
- cumin 1/2 teaspoon
- pepper 1 teaspoon
- Jiang 1 large piece
- soy sauce 1 tablespoon
- spicy fresh 1 teaspoon
- pepper oil 1 teaspoon
- salt appropriate amount
- chicken essence appropriate amount
Steps for Nanchang Tonggu Fish Head Hotpot
1
Cut the bobbin bone into pieces, put it into a pot and blanch it with water. The bobbin bone I bought today is very big, about 2 kilograms.
2
After blanching the water, take it out of the pan and wash it. Put it into the soup pot and add the right amount of water. Today, this big bone has become a big pot just before the water has passed!
3
Bring to a boil over high heat and turn to low heat for about 2 hours. Don't use a pressure cooker. Only simmer slowly over low heat can you have such a thick white soup! This is the stock used to make the soup base!
4
Clean and split the fish head (these are all handled by the fish stall owner!), Drain.
5
Put 100 ml oil in a wok, heat it to 80%, fry the fish head.
6
Fry until golden brown and slightly charred. Remove.
7
When stewing pork ribs and fried fish heads, you can prepare the ingredients (the millet peppers were not photographed).
8
Leave 1 tablespoon of oil in a wok, add millet pepper, star anise, cinnamon, fragrant leaves, cumin and pepper, until fragrant.
9
Add the bean paste and stir-fry the red oil.
10
Add rice wine, onion, ginger, and garlic and stir-fry well.
11
Pour in the bone soup, add appropriate amount of salt and chicken essence to taste according to your preference, bring to a boil, and the soup is served.
12
Transfer to the soup pan dedicated to the induction cooker. Add the fish head, 3 pieces of large bones and pork lungs, simmer slowly over low heat for about 20 minutes, and start to enjoy.Nanchang Tonggu Fish Head Hotpot Make Tips
I made a big pot of soup today. When I added soup halfway, I also added bone soup instead of boiling water. If you add soup and the taste becomes lighter, in addition to adding salt and chicken essence, you should also add some sauce. You can add bean paste directly to the sauce, but the effect is not good. It needs to be fragrant. You can use 1 tablespoon of cooking oil to stir-fry 2 tablespoons of bean paste and pepper, stir-fry until fragrant, use a small bowl, and add once halfway. This way, the soup will not fade until the end of eating!