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Chinese Fish Head Hot Pot
A pot of steaming Fish Head Hot Pot, with rich broth paired with tender fish meat, is an indispensable delicacy on the dining table. Mastering these cooking tips will allow you to easily make an authentic Fish Head Hot Pot.
INGREDIENTS
Main Ingredients
- ·1 fish head (cut into two halves)
- ·50g pork belly (sliced)
Additional Ingredients
- ·20g Scallions (knotted)
- ·10g ginger (sliced)
- ·20g coriander (cut into sections)
Seasonings
- ·45ml cooking oil
- ·15ml Shaoxing wine
- ·10g salt
- ·A little pepper powder
DIRECTIONS
Step 1
Cut the fish head into two, slice the pork belly.
Step 2
Knot the Scallions, slice the ginger, cut the coriander into sections.
Step 3
Heat 30ml oil in a pan, fry the fish head until both sides turn slightly yellow, then remove and set aside.
Step 4
In another pan, add 15ml oil, fry the pork belly until it changes color, then add the ginger slices and stir-fry for a few seconds.
Step 5
Add the fish head, pour in 15ml of Shaoxing wine, and add hot water just enough to cover the fish head.
Step 6
Add the knotted Scallions, cover, bring to a boil on high heat, then reduce to medium heat and simmer until the fish is about 60% cooked.
Step 7
Add 10g salt and a little pepper powder, cover and cook until it boils again.
Step 8
Remove the Scallions knot and ginger slices, add the coriander sections, and serve hot.