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Yuanyang fish head hot pot
Once, a serving of dual-flavor fish head hot pot completely made me fall in love with this unique delicacy. Today, I’m excited to share my secret weapon—the homemade base for dual-flavor fish head hot pot! Let’s dive into the deliciousness of this dish together!
INGREDIENTS
Main Ingredients
- ·500g male fish head
Additional Ingredients
- ·10g carrot
- ·15g tomato
- ·40g ginger
- ·80g green onion
- ·10g red dates
- ·5g goji berries
- ·30g garlic
Seasonings
- ·50g Chongqing hot pot base
- ·20ml white wine
- ·30ml cooking wine
- ·7g salt
- ·2g sugar
DIRECTIONS
Step 1
Prepare the Ingredients
Cut the fish head in half. Slice the ginger, chop the green onions, slice the carrot, and slice the tomato.
Step 2
Sear the Fish Head
In a pan, heat oil and sear the fish head until golden brown on both sides. Remove and set aside.
Step 3
Make the Clear Broth
In the same pan, add more oil and sauté some of the green onions and ginger until fragrant. Add half of the seared fish head, pour in half a pot of water, and add a splash of white wine. Cook until the broth turns white, then transfer to the hot pot. Add the carrot, tomato, red dates, and goji berries.
Step 4
Prepare the Spicy Broth Base
In another pan, heat oil and sauté the Chongqing hot pot base until melted. Add the remaining green onions, ginger, and garlic.
Step 5
Make the Spicy Broth
Pour in half a pot of water, add a splash of cooking wine, one and a half tablespoons of salt, and half a tablespoon of sugar to the sautéed base. Cook for five minutes.
Step 6
Cook the Remaining Fish Head
Add the other half of the fish head to the spicy broth and cook for an additional five minutes.
Step 7
Finish the Hot Pot
Pour the cooked fish head and broth into the hot pot. Prepare your favorite vegetables for dipping!