Yujiang Fish Hotpot

Yujiang Fish Hotpot

　　Main ingredient

　　 One silver carp.

　　 Side ingredients

　　 Tofu, bean sprouts, and shiitake mushrooms as needed.

　　 Seasonings

　　 Fish hotpot base, broad bean paste, salt, MSG, five-spice powder, pepper, dried chili peppers, lard, ginger, and scallions.

　　 Preparation process

　　 1. Scale the fish, gut it, clean it, and score both sides;

　　 2. Cut the tofu into 4 cm cubes, blanch in boiling water, then drain;

　　 3. Slice the scallions and garlic, and cut the scallions into 2.5 cm sections;

　　 4. Finely chop the broad bean paste;

　　 5. When the lard in the wok is heated to about 60% hot, add the chili peppers and broad bean paste to flavor;

　　 6. Then add ginger, garlic slices, broth, five-spice powder, pepper, MSG, etc., to season;

　　 7. Add the fish and tofu and simmer over low heat for about 10 minutes, then add the scallions before serving.

　　 Culinary Features

　　 Numbing, spicy, savory, and fragrant, with tender and smooth fish.