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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
The cold weather is always the best time for the family to gather together to enjoy a hot pot that is warm and delicious. Today, TasteVN will show you a simple way to make a flavorful carp hot pot. Let’s get cooking!
Ingredients for Carp Hot Pot Serves 4 people
Carp 1 fish (1kg – 1.5kg) Chicken breast bones 500 gr (or pork bones) Tomatoes 500 gr Shallots 1 bulb Chili pepper a little Bell pepper 1 piece Fermented rice 100 gr Dill 200 gr Green onions 100 gr Celery 200 gr Rice noodles 1 kg Filtered water 1.8 ml Common spices a little
How to choose fresh ingredients
How to choose fresh carp
- For carp, you should choose live ones that are swimming in a basin or tub. Fresh carp is river carp, thick-bodied, and lively.
- Choose those with a long body, slender belly, and intact. Avoid buying those that have been cut already as they may have died many days ago.
- The eyes of the fish must be clear, bright, and you can see inside the eyes. The gills of the fish should be bright red. The scales should be tightly layered and brightly colored.
- Gently press the flesh of the fish with your hand; fresh fish should have firm flesh and good elasticity.
- You should not buy heavy, round-bodied fish as this is a sign of farmed carp, which has a lot of fat but the flesh is not as sweet and delicious as river carp.
How to choose fresh tomatoes
- To choose fresh tomatoes, select those with bright red, even-colored skin. The fruit should look plump, slightly soft, and feel firm in hand.
- A ripe tomato will have its characteristic aroma; if you smell a sharp odor, you should not buy it as the tomatoes may have been sprayed with high doses of pesticides.
- The stem should still be fresh and not wilted. A ripe tomato will have the stem tightly attached to the fruit.
- You should not buy tomatoes with wrinkled skin, soft, bruised, or mushy as these are signs that the fruit has been harvested a long time ago or has spoiled.
How to choose fresh and delicious water celery
- To choose tasty water celery, you should select greens that are bright green and clean, with thick leaf stems. The stalks should be round and uniform in size. The vegetable should have minimal roots and long segments.
- Avoid choosing water celery with thick, swollen stems and unusually white stalks, as this is a sign that the vegetable has been over-fertilized with chemicals.
- It is best to avoid water celery that is dark in color, has uneven stalks, and many roots, as it will not taste good when cooked.
Required tools
Pot, bowl, spoon, chopsticks,…
How to make Carp Hotpot
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Prepare the carp
First, you put the carp into a basin, take a handful of coarse salt and rub it on both sides of the fish to reduce the fishy smell and sliminess. Then, rinse the fish with clean water, drain, and use a knife to cut the fish in half.
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Prepare other ingredients
Wash the tomatoes, drain, remove the seeds, and cut into small dice. Filter the fermented rice through a sieve to make it smoother.
Remove the roots and stems from the green onions and dill, wash them, drain, and cut into pieces about 2cm long. Peel the red onions, wash them, and cut them into quarters. Cut the water celery, removing the roots and stems, wash it clean, drain, and cut into pieces about 5cm long.
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Simmer the hot pot broth
Add 1.8 liters of filtered water, 500g of chicken breast bones, and 1 quartered red onion into the pot, cover it, and simmer for 15 minutes.
During the simmering process, you should occasionally lift the lid to skim off the foam so that the broth becomes clearer and adjust the heat to a moderate level to prevent the broth from overflowing.
After 15 minutes, turn off the heat, do not open the pot lid, and leave the pot on the stove for 20 minutes to make the broth sweeter.
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Cook the crab hotpot
Place a pan on the stove, add 2 tablespoons of cooking oil. Once the oil is hot, add 500g of chopped tomatoes and stir-fry until the tomatoes are soft, then turn off the heat.
Remove the chicken breast bones and shallots from the pot, then add the cooked tomatoes into it. Season the broth with 2 tablespoons of sugar, 1/2 tablespoon of salt, 1/2 tablespoon of seasoning powder, 2 tablespoons of fish sauce, and stir well, then gradually add 100g of fermented rice into the pot, increasing the heat to high.
Wait for the water in the pot to boil, then adjust the heat to the lowest setting, leaving the broth pot directly on the stove, and add a little chili, green onions, and dill into the pot.
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Final Product
Put the fish in the pot and cook it until done, place a little vermicelli in a bowl, add some herbs to eat with, wait for the water to boil and then ladle the broth into the bowl. And we have a bowl of vermicelli with delicious and nutritious carp hot pot broth to enjoy.
The broth is sweet and sour, warm, the fish is sweet and tasty, the smell of dill is fragrant, add a bit of herbs to reduce greasiness. This dish is very suitable for family gatherings!
TasteVN hopes that with these detailed sharing, you can make a delicious and attractive carp hot pot with tomato broth to treat your family. Wishing you success!
