- 1 snakehead fish: 1.2kg
- Scallions: 100g
- Pork bones: 500g
- Dill: 100g
- Sour fruit (Quả dọc): 100g
- Herbs: 200g
- Green pineapple: 200g
- Fresh chili: 10g
- Sour star fruit: 100g
- Turmeric: 30g
- Colocasia gigantea (dọc mùng): 300g
- Ginger: 50g
- Bean sprouts: 200g
- Fish sauce: 10
- Tomatoes: 200g
- Salt: 10g
- Water celery: 300g
- Oil (or fat): 50g
2. Processing process
2.1. Prepare, cut, marinate
- Choose snakehead fish that is still alive (can be replaced with fresh carp), scale, gut, rub with salt, wash, use towel or paper to dry. Separate the bones and meat, put them in a separate bowl, then cut the fish meat into 0.5 cm thick pieces, marinate with a little salt, pepper and ginger juice.
- Sour fruit: grill until cooked, peel off the skin.
- Green pineapple + sour star fruit: wash and slice into medium thin pieces.
- Colocasia gigantea is stripped of its fibers, sliced, squeezed with salt, left for 10 minutes, then washed and marinated with a little turmeric water.
- Wash bean sprouts and drain; Wash the tomatoes and cut them into pieces.
- water celery: remove damaged leaves, wash, cut into 10cm long pieces.
- Clean green onions and dill, cut into 3cm long pieces.
- Wash the ginger, cut 1/2 into small strips, and 1/2 pounded and filter to get the juice.
- Wash the turmeric, crush it, filter the water; Cut fresh chili into small pieces.
2.2. Processing
- Boil pork bones to get broth, add grilled ginger for aroma, season well, filter to get a clear broth.
- Heat the oil, add 1/2 of the tomatoes and stir-fry thoroughly, season with salt and fish sauce, then add the broth, add the prepared sour fruit + 1/2 of the pineapple + 1/2 amount of star fruit, boil everything, then add the fish head and continue to simmer for about 20 minutes.
2.3. Present
On the dining table we set out herbs and other side vegetables, fresh chili, along with the remaining ingredients: pineapple, star fruit, bean sprouts, colocasia gigantea, water celery...
When eating, we put the fish in the hot pot and boil it thoroughly, also add vegetables, and continue adding ingredients to make the food medium well cooked and taste better.
3. Finished product requirements
- Status: The fish pieces are sliced medium thin, the vegetables are sliced relatively evenly, the hot pot broth is about 3 liters;
- Color: There is a light pink layer of fat rising due to the presence of tomatoes, and the broth is clear.
- Taste: Has a characteristic aroma of green onions, dill and other spices, sweet, sour, slightly spicy.
4. Some points to pay attention to
Depending on your taste and preferences, you may not separate the bones and flesh of the fish, just cut it into small pieces of about 50 grams and add them to the hotpot. You can also lightly fry the fish before dropping it into the hotpot. This dish can be eaten with vermicelli, noodles or rice; Before eating, we should blanch the noodles until hot; If using noodles, choose egg noodles (not salty yet), blanch them until cooked, then put them on a plate for people to help themselves.
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