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Carp Hot Pot
Rate this recipeWhen the weather turns cold, carp hot pot, with its distinctive, delicious and rich flavor, is the number one choice.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Carp
800 g
Pork bones
200 g
Ginger
1 piece
Tofu
1 piece
Tomatoes
3 piece
Tamarind
3 piece
Implementation Steps
01
Wash the pork bones and blanch them briefly in boiling water to clean out any impurities. Then simmer the bones in a pot to make a sweet broth, remembering to skim off the foam so the broth is clear and appealing.
Wash the carp, scrape off all the scales, cut into bite-sized steaks and marinate with a few slices of ginger.
Wash the carp, scrape off all the scales, cut into bite-sized steaks and marinate with a few slices of ginger.
02
Then finely chop the chilies, shallots and Vietnamese coriander and put them on a plate. Wash and drain the greens, and cut the tofu into bite-sized pieces. Next, heat oil in a pan and fry the shallots and garlic with a little tomato.
Then add the tomatoes to the pot of bone broth you've just made.
Then add the tomatoes to the pot of bone broth you've just made.
03
For a sweet broth with a hot and sour kick that suits fish hot pot, simmer the pork bones together with fish bones, then add sour tamarind, a few shiitake mushrooms and tomatoes briefly stir-fried with seasoning to taste.
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Carp Hot Pot