Name: Sichuan Mala Fish Hotpot
Total time: 55 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 150 g Bean sprouts; 1500 g chicken broth; 40 g chili; 20 g chinkiang vinegar; 15 g cilantro; 1 g Cinnamon stick; 15 g cornstarch; 200 g enoki mushrooms; 300 g firm tofu; 40 g garlic; 50 g ginger; 150 g lotus root; 300 g Napa cabbage; 2 g pepper; 70 g Pixian doubanjiang; 200 g potato; 20 g scallion greens; 30 g scallion whites; 10 g sesame oil; 30 g Shaoxing wine; 10 g Sichuan peppercorns; 10 g Sichuan peppercorns; 30 g soy sauce; 5 g Star Anise; 600 g tilapia fillets; 100 g vegetable oil; 50 g Wood ear mushroom

Malzemeler

Malzemeler
2 g bay leaf
150 g Bean sprouts
1500 g chicken broth
40 g chili
20 g chinkiang vinegar
15 g cilantro
1 g Cinnamon stick
15 g cornstarch
200 g enoki mushrooms
300 g firm tofu
40 g garlic
50 g ginger
150 g lotus root
300 g Napa cabbage
2 g pepper
70 g Pixian doubanjiang
200 g potato
20 g scallion greens
30 g scallion whites
10 g sesame oil
30 g Shaoxing wine
10 g Sichuan peppercorns
10 g Sichuan peppercorns
30 g soy sauce
5 g Star Anise
600 g tilapia fillets
100 g vegetable oil
50 g Wood ear mushroom

Hazırlanışı

Slice 600g tilapia fillets and toss with 15g cornstarch and 30g Shaoxing wine to velvet the fish.

Blanch 200g potato, 150g bean sprouts, 200g enoki mushrooms, 300g firm tofu, 150g lotus root, 300g Napa cabbage, and 50g wood ear mushrooms.

Heat 100g vegetable oil and flash-fry 50g ginger, 40g garlic, and 30g scallion whites for 15 seconds until fragrant.

Sichuan Mala Fish Hotpot

Malzemeler

Hazırlanışı

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