Rulin constellation rice soup hot pot _ Rulin constellation rice soup hot pot phone

How to make rice soup and fish fillets hotpot?

Sweet Vinegar Fish Fillet

1. Add salt and cooking wine to fish fillets, then add egg liquid and starch for sizing.

2. Heat the oil in the pan, fry the fish fillets thoroughly and remove them.

3. Add base oil, stir-fry Jiang Mo, add soy sauce, appropriate amount of water, add more sugar and chicken essence, and add vinegar and water starch to thicken after boiling.

4. Add the fried fish fillets, wrap them in sweet and sour sauce and sprinkle with chopped green onion.

Fish fillet hotpot:

Ingredients: 300g of fish belly, winter bamboo shoots 1 piece, 3 mushrooms, 3 Qingjiang dishes, winter flour 1 piece, 2500cc of broth, 2 tablespoons of salt 1 piece, mushroom essence1piece, 65,438 tablespoons of rice wine and 65,500 tablespoons of lard.

Step: 1. Slice the fish belly, and then put it on a plate for later use.

2. Cut the corn shoots into fine powder, soak the mushrooms until soft, slice them, wash the Qingjiang vegetables, and then soak the winter powder until soft.

3. Add corn shoots, broth, salt, mushroom essence, rice wine and lard to the pot and cook together as the soup base of the hot pot.

4. Before eating, add fish fillets, mushrooms, Qingjiang vegetables and winter flour to the hot pot soup base of method 3 and cook.