Poached Fish (Peony-Fish Hot Pot)
Arrange the fish slices in a floral pattern and serve in a milky white consommé as a tender, delicate dish accompanying the hot pot.
Ingredients
Fish fillets
500 g
Ginger chunks
50 g
Pork leg bones
400 g
Red bell pepper
100 g
Chicken carcass bones
500 g
Egg wrapper
50 g
Fish head, bones and tail
1000 g
MSG
2.5 g
Scallions
10 g
Fine salt
2.5 g
Shaoxing wine
1.5 g
White pepper powder
2.5 g
Scallion-ginger-salt juice
50 g
Scallion knots
50 g
Rendered pork lard
100 g
Instructions
1
Step 1
Cut the fish fillets into 60 thin slices, each 6 cm long, 3 cm wide and 0.6 cm thick. Arrange them in two plates in a peony-flower pattern. Scatter the scallion-ginger-salt juice and Shaoxing wine evenly over the fish slices.
2
Step 2
Place the wok over high heat, add the rendered pork lard, and heat to about 60% hot. Put in the fish head, tail, bones, ginger chunks and scallion knots, and simmer into a milky-white broth. Separately simmer the pork leg bones and chicken carcass bones into concentrated broths. Combine all three broths into one milky-white concentrated stock, strain through a soup sieve, bring back to a boil, and pour into a hot pot. Add the MSG and adjust the seasoning with salt. Light the hot pot with alcohol fuel or charcoal. Serve at the table accompanied by small dishes of white pepper powder, shredded red bell pepper, fried vermicelli, shredded egg wrapper and scallion balls.
