【Chongqing】Green Pepper Frog Fish Hot Pot

Overview

The fish frog is tender, smooth and refreshing, and overflowing with spicy and spicy flavor.

Tags

• hot dishes
• chongqing cuisine
• beautiful frog
• celery
• chicken essence
• cooked white sesame seeds
• cooking wine
• dried sichuan peppercorns
• green pepper hotpot base
• pea starch
• pepper noodles
• red potato starch
• silver carp
• two vitex
• vegetable oil
• yellow onion
• salt
• seed ginger

Ingredients

Steps

1. 1 1500g silver carp, scales removed and gills removed;

   

2. 2 Chop the fish head in half, slice the fish meat, cut the fish fillet into strips, and cut the fish bones into pieces;

   

3. 3 grams of American frog;

   

4. 4 Chop into sections.

   

5. 5 Put the fish heads, fish fillets, sole strips, bones and frog segments into the food basin;

   

6. 6 Add 4 tsp cooking wine, 1 tsp salt and 1 tsp pepper noodles, mix well and cook for 10 minutes;

   

7. 7 Rinse with water;

   

8. 8 Wash the fish until the fish is translucent, remove and drain;

   

9. 9 Take out the fish head and frog segments, add 2 tsp cooking wine, 0.5 tsp salt and 0.5 tsp pepper noodles and mix them together;

   

10. 10 Add 0.5 tbsp of red potato starch and let it soak;

    

11. 11 Grip evenly.

    

12. 12 Add 2 tsp cooking wine, 2 tsp pea starch, 0.5 tsp salt and 0.5 tsp pepper noodles to the frog segments and mix well.

    

13. 13 grams of seed ginger, sliced, add 1 teaspoon of salt, mix well and submerge.

    

14. 14 grams of two vitex branches, cut into pieces;

    

15. 15 yellow onion, cut into pieces.

    

16. 16 stalks of celery, remove heads and old leaves and cut into sections.

    

17. 17 tbsp vegetable oil, heat up, cut into pieces of frog over medium heat;

    

18. 18 Paddle until it turns white and take it out;

    

19. 19 Add 1 bag of green pepper hotpot base, fry until water seeps out, add fish head and cook for 5 minutes;

    

20. 20 Then add the glutinous rice strips, bones and frog segments and cook until the soup boils;

    

21. 21 Finally add the fish fillets and cook until the soup boils;

    

22. 22 Pour into the hot pot basin;

    

23. 23 After cleaning the pot, add 2 tablespoons of vegetable oil, fry 1 handful of dried Sichuan peppercorns over medium heat until fragrant, add squeezed ginger slices and stir-fry;

    

24. 24 Pour in the two wattle sticks, green onions and celery segments and stir-fry;

    

25. 25 Sprinkle 1 tsp salt and 1 tsp chicken essence and mix well;

    

26. 26 Pour into the soup pot and sprinkle with 1 teaspoon of cooked white sesame seeds;

    

27. 27 Place the pot on the induction cooker and heat it until the soup is slightly boiled and the power is turned off. Use the soup as water for the soup. After eating the fish and frogs, you can heat and scald other ingredients.