Ingredients
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1 ginger
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1 scallions
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ham
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3 fresh shiitake mushrooms
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1 carp fish
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5 bowls milk soup
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Side Dishes
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5 spinach
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500g tofu
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4 coriander
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500g frozen beef rolls
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500g frozen mutton rolls
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seasoning
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3 tablespoons oil
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5 tablespoons lard
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2 tablespoons cooking wine
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2.5 teaspoon salt
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1 teaspoon white pepper powder
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1.5 teaspoon sugar
Directions
Tips
Steps
|
1
Done
5 minutes
|
Wash and cut ginger into slices. Peel and cut scallion into strips. Set aside. |
|
2
Done
5 minutes
|
Cut tofu into slices. Remove the root of coriander and spinach. Then cut into strips. |
|
3
Done
5 minutes
|
Cut the ham into 0.3cm slices. Wash and cut shiitake mushroom in half. |
|
4
Done
5 minutes
|
Remove scales, gills and internal organs from carp fish. Chop off the head and tail. Cut into 1.5cm thick fish fillets. |
|
5
Done
5 minutes
|
Add salad oil and lard to the pot. Stir-fry ginger and scallion over small heat until fragrant. Switch to high heat and add fish fillets to stir-fry. |
|
6
Done
20 minutes
|
Pour cooking wine, salt, milk soup, ham slices, mushroom slices, stew over high heat for 20 minutes. |
|
7
Done
5 minutes
|
When the fish fillets no longer pink. Bring to a boil and sprinkle white pepper powder, sugar, and coriander. |
|
8
Done
5 minutes
|
Serve with meat and other hot pot ingredients. |
