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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Hotpot dishes are always popular due to their deliciousness, the ability to be adapted with many types of ingredients, and their ease of bringing people together at mealtime. Today, the Cooking page will introduce you to a unique hotpot dish, which is the green pepper fish stomach hotpot that is extremely flavorful and appealing. Let’s get cooking!
Ingredients for Green Pepper Fish Stomach Hotpot Serves 5 people
Tuna fish stomach 1 kg Pork bones 1 kg Green pepper 10 sprigs Carrot 1 piece White radish 2 pieces Lotus root 1 piece Yam bean 1 piece (jicama) Onion 2 pieces Green onion 2 sprigs Red onion 5 pieces Garlic 3 cloves Shiitake mushrooms 150 gr Enoki mushrooms 200 gr Lemon 2 fruits Rice wine 2 tablespoons Cooking oil 50 ml Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ ground pepper)
How to choose fresh ingredients
How to choose fresh tuna belly
- You can choose tuna belly or basa fish belly, grouper belly,… depending on your and your family’s taste and preference!
- Choose belly that is bright in color, thick, and when pressed lightly with your hand, it has good elasticity and no strange odor.
- Avoid buying fish bellies sold at markets because when fish bellies are outside at room temperature, they will become soft and start to decompose, with gray or white color.
- It is best to buy fish bellies at frozen seafood stores or at supermarkets.
How to choose fresh pork bones
- Choose pieces of bones that include meat and fat so that the hot pot can be both sweet and rich.
- Choose pork bones that are bright pink; when pressed lightly, the meat and fat still feel elastic.
- Do not buy pieces of pork bones that show signs of being purple, have an unusual fishy smell, as these are old bones that are no longer fresh.
How to choose fresh green pepper
- Green pepper branches are those picked when still green, with the seeds inside not hard yet, just mature, with a light spicy taste and a very fragrant smell.
- When buying green pepper, observe and choose bunches that are bright green and shiny. The peppercorns are tightly attached to the bunch.
- Hold the bunch of pepper and choose those that are heavy and firm, not soft.
How to choose fresh shiitake mushrooms
- It’s best to buy mushrooms that look like umbrellas, not bruised. They should be of medium size, with short stems, caps that are tightly curled, and a light brown color, with a distinctive aroma.
- Do not choose mushrooms that are too dark or have a strange smell as they may be poisonous or spoiled mushrooms.
How to choose fresh and delicious carrots
- Choose carrots that are of moderate size, elongated towards the tail, with smooth skin, and feel heavy and firm when held.
- Fresh carrots will have bright, dark orange skin, fresh green tops, and are firmly attached to the body.
- Do not choose those with wilted tops, bruised bodies, or spots of discoloration.
- Avoid buying those that are too large, with thick stems and shoulders, as these are older carrots, which have more fiber and less nutrition.
How to make Fish Stomach Hotpot with Green Pepper
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Prepare the fish stomach
When you buy tuna fish stomach, scrape off all the dirty membranes and wash it clean, then let it drain.
Next, add 2 teaspoons of salt and the juice of 2 lemons, then pour water in until the fish stomach is submerged. Turn the fish stomach to soak the lemon juice and salt evenly, and let it soak for 30 minutes.
Then, remove the fish stomach and bring a pot of boiling water to the stove and blanch the fish stomach; when the stomach slightly curls, remove it.
Add 2 tablespoons of rice wine to the fish stomach and mix well for about 2 minutes. After that, rinse it clean with water once more and let it drain.
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Prepare the ingredients
Place a pot on the stove and boil 2 liters of water, then add 2 teaspoons of salt. When the water boils, add the pork bones and blanch for about 3 minutes, then remove and rinse.
Peel the white radish, carrot, and cassava, wash them clean, and cut them into bite-sized pieces.
Peel the onion and shallots, cut the onion into wedges, and leave the shallots whole.
For the green onions, trim the roots, remove any wilted parts, wash them clean, and let them drain.
Peel the lotus root, clean it, and cut it into bite-sized pieces. Soak in water with a teaspoon of salt for 10 minutes to remove all the sap and slime.
For the shiitake mushrooms and water lilies, cut off the stems and soak them in diluted saltwater for 10 minutes, then rinse with clean water.
Peel the garlic, crush it, and finely chop it.
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Cooking the bone broth with vegetables
Place a pot on the stove, add 3 liters of water and put the pork bones into the pot. Then, add the white radish, cassava, onion, and shallots in order.
Season the broth with 2 tablespoons of salt, 1 tablespoon of seasoning powder, and 5 green peppercorns. Let it simmer on low heat for about 2 hours.
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Marinating and stir-frying the fish stomach
Marinate the fish stomach with half of the minced garlic, 2 teaspoons of seasoning, 1/2 teaspoon of salt, 2 teaspoons of monosodium glutamate, and 1 teaspoon of ground pepper for 15 minutes.
Heat a pan on the stove and bring 50ml of cooking oil to a boil, then add in 5 green peppercorns to stir-fry briefly before removing them.
Next, add the remaining half of the minced garlic to the pan and sauté until fragrant. When the garlic turns golden, remove some oil and garlic, leaving about 1/4 of the oil and garlic in the pan.
At this point, add the fish stomach to the pan and stir-fry evenly, then season with 1 tablespoon of sugar and stir-fry until the liquid has evaporated and the stomach turns a deep golden color, then turn off the heat.
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Cook the hot pot of fish belly with green pepper
When the broth has been simmering for 2 hours, you should remove the stewed ingredients, and remember to soak the bones in a bowl of water to prevent them from drying out!
After that, add the shiitake mushrooms, lotus root, and carrots, and continue cooking. When the water boils, add the stir-fried fish belly, stir well, and simmer for about 20 minutes.
Next, season the pot with 2 tablespoons of seasoning, 1 teaspoon of monosodium glutamate, 2 tablespoons of sugar, and 1 tablespoon of salt.
Finally, add the water lily mushrooms, cook until boiling, then adjust the seasoning to taste, and add back the fried garlic and stir-fried green pepper, stir well, and turn off the heat.
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Final Product
When eating, scoop the hot pot into an electric hot pot or transfer it to a clay pot and heat it on the stove. Add chopped green onions, bring to a boil, and enjoy right away.
Fish stomach hot pot with green pepper has a delicious broth made from various stewed vegetables, sweet and light from pork bones, with a hint of spiciness from green pepper, served with crispy fish stomach, fragrant shiitake mushrooms, and soft, aromatic water lilies that are incredibly appealing.
You can use various vegetables like mustard greens, amaranth, and broccoli to dip in the hot pot and enjoy it with noodles or rice vermicelli, which is also delicious!
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So TasteVN has finished introducing to you the recipe for making green pepper hot pot with fish stomach that is delicious, hot, and extremely attractive. Let’s get into the kitchen and cook this delicious dish for your family on the weekends. TasteVN wishes you success in your cooking!
