Peony Hot Pot
Made with mandarin fish fillet and fish balls as the main ingredients, served with chicken broth, vermicelli, and other accompaniments for dipping.
Ingredients
clean osmanthus fish meat
400 g
aged vinegar
100 g
fish balls
20
sesame oil
100 g
fine salt
10 g
Shaoxing wine
15 g
MSG
5 g
white pepper powder
3 g
spinach
25 g
whole scallion
50 g
vermicelli noodles
150 g
soy sauce
100 g
lard (about 75 g used)
500 g
whole ginger
75 g
Instructions
1
Step 1
Simmer 1 hen together with 250 g lean pork into a broth.
2
Step 2
Wash the whole scallion; set aside 25 g and chop into scallion flowers. Peel and wash the ginger; set aside 25 g and slice, and cut 50 g into shreds. Wash the spinach and arrange on plates separately. Deep-fry the vermicelli noodles until puffed, then remove and plate them.
3
Step 3
Take a hot pot...
