Pickled Cabbage Fish Head Hotpot

Name: Pickled Cabbage Fish Head Hotpot
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 piece Fish head; 100 g Pickled mustard greens; 100 g black fungus; 50 g Carrot; 3g chicken essence; 5g Old ginger; 50g Lard

A Sichuan-style hotpot where fish head and bones are deep-fried in lard, then simmered with stir-fried pickled mustard greens and wood ear in a tangy, aromatic broth.

45 minNewMedium Soups Boil Sour & Savory

Instructions

1
Clean the fish head and marinate it.
2
Cut the pickled greens into thin strips.
3
After stir-frying the shredded sour green vegetables in a wok, rinse them clean.
4
Add lard to the wok.
5
Fry the fish head with lard.
6
Deep-fried fish bones.
7
Stir-fry the shredded sour greens in oil until fragrant.
8
Add broth to the soup pot, and put in black fungus and fish bones to make the soup.
9
After boiling, add the stir-fried sour green vegetable shreds and simmer.
10
After the sour aroma comes out, add the fish head and carrot slices to cook the soup.
11
Add chicken bouillon, and after half an hour, a pot of fish head stew with a sour and fragrant aroma is ready.