Ingredients
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1 catfish
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5 garlic cloves
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1 ginger
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1 scallions
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10 dried red pepper
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2 tablespoons Sichuan peppercorns
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3 tablespoons fermented soya beans
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8 bowls water
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Side dishes
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500g sliced beef
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500g mutton rolls
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1 piece tofu
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vermicelli
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1 potatoes
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1 sweet potatos
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Enoki mushroom
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5 rape flowers
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1/2 cabbage
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seasoning
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3 tablespoons oil
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2 tablespoons cooking wine
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5 tablespoons oyster sauce
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3 tablespoons Doubanjiang (broad bean paste)
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1/2 teaspoon salt
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1/2 teaspoon sugar
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2 tablespoons light soy sauce
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1 tablespoon vinegar
Directions
Tips
Steps
|
1
Done
5 minutes
|
Peel and cut garlic in half. Peel, wash and cut ginger into slices. Remove roots of scallion, then cut into small strips. Rinse and cut dried chilies into small pieces. Set aside. |
|
2
Done
5 minutes
|
Remove the head and tail of the catfish. Cut into 2cm wide strips. Add ginger slices and 1 tablespoon cooking wine. Marinate for 20 minutes to remove the fishy smell. |
|
3
Done
5 minutes
|
Add oil and preheat the wok. Stir-fry dried red pepper, scallion, and garlic over low heat until fragrant. Pour into the oyster sauce and broad bean paste (Doubanjiang). |
|
4
Done
5 minutes
|
Add Sichuan pepper and fermented soya beans. Stir-frying over low heat for 2 minutes. |
|
5
Done
30 minutes
|
Add water, salt, sugar, light soy sauce, vinegar, and cooking wine. Stir well and bring to a boil. Put in the catfish strips, simmer over low heat for 30 minutes. The hot pot base is done. |
|
6
Done
5 minutes
|
During stewing, wash tofu and cut it into 1cm³ pieces. Soak vermicelli until soft. Cut potatoes and sweet potatoes into slices. potatoes respectively. |
|
7
Done
5 minutes
|
Remove the root of Enoki mushroom. Remove the root of rape flowers and cut into pieces. Wash and set aside. |
|
8
Done
5 minutes
|
Add these vegetables and mushroom into the hot pot. Bring to a boil and serve. |
