Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Ctenopharyngodon idella
Chinese Name：鯇魚腩
Other Names：Ground Carp Belly
Product Description：Grass carp is one of the four traditional freshwater fish species in China and is cultured in fish ponds all over the country. The meat of grass carp is thick, tender and sweet. It is suitable for steaming or slicing and boiling in soup. It is a commonly used ingredient in hot pot.
Variety：
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
The grass carp is not pickled, it is delicious even if steamed! And it’s very simple to make, not fishy and smooth.
Cooking Skills：Tips for steaming fish:
1. Rub the fish body and meat with ginger under running water to remove the fishy smell.
2. Place a thick layer of scallions on the bottom of the dish before placing the fish. This prevents the bottom of the fish from being overcooked due to direct contact with the bottom of the dish. It also allows air to pass through so that the fish can be heated evenly.
3. After steaming the fish, you can take out the ingredients on the bottom of the dish first and pour out the fish water. Because these will be fishy after steaming, put new green onions on top of the fish.
4. The oil must be boiled so that the green onion in the fish noodles can be cooked and the fragrance can be released. Because of the oil, the fish will taste smoother and shiny.
5. Avoid steaming fish over high heat. The outside will be cooked quickly but the noodles will be undercooked. If it is steamed again, the outside will be cooked. If the fish is thick, it is best to make a light cut on the back of the fish to help cook it evenly.
The sauce ingredients need to be simmered over low heat first, then scooped up and set aside. The secret to this sauce is that the ratio of steamed fish soy sauce to water is one to one. The oil must be boiled. It is best not to cook it too early as it will cool down quickly. Otherwise, the fish noodles will be dripping with oil and not fragrant at all. It is best to cook the fish 1-2 minutes before it is done. Serve the fish noodles immediately while it is still hot. In fact, you don’t have to worry about steaming fish requiring oil, sugar, soy sauce, etc. In fact, the juice is just used to lighten the fish, not for drinking or eating. A little oil and sugar don’t matter.
Wash the grass carp with ginger under running water and drain the water. Place a few strips of green onions on the steaming plate, cut the ginger into 2-3 slices after washing the fish, put it on the bottom of the plate with the chili padi, and put the fish on top. Bring a pot of water to a boil. Place the water into a boil and steam over medium-low heat for 12-15 minutes. Pour off the fish water and take out the ingredients from the bottom of the dish. Put new green onions on the fish noodles. First, simmer the oil, then add the sauce. Serve. How long it takes to steam depends on the size and thickness of the fish, you can adjust it yourself.
Notes：
Dish：
🔸 Supplementary Information：
Crispy meat 餐 package must be optional
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Ground Carp Belly
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