Recipe: Appetizing Salted Mackerel and Chinese Cabbage Hot Pot

Salted Mackerel and Chinese Cabbage Hot Pot. Since then it became one of the most popular hot pot recipes enjoyed at home in Japan. Mille-Feuille Nabe is very visually appealing, and the best part about the hot pot is it requires just a few ingredients compared to Shabu Shabu or Sukiyaki, and it tastes equally delicious! When cooked, drain water and cool them down.

In today's Hot & Sour Napa Cabbage, which shares the same seasoning formula with Hot & Sour Potato Stir-fry, you'll find dried chili as the heat source. Please be aware that the suggested quantity of dried chili in the recipe is for your. Combine the ingredients for the pickling liquid in a small pot and simmer. You can cook Salted Mackerel and Chinese Cabbage Hot Pot using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Salted Mackerel and Chinese Cabbage Hot Pot

1. It's 2 fillets of Salted mackerel.
2. You need 300 grams of Chinese cabbage.
3. You need 2 of Shitake mushrooms.
4. Prepare 1 of Aburaage.
5. You need 500 ml of A) Water (preferably kombu-based dashi stock).
6. Prepare 1 tbsp of A) Soy sauce.
7. It's 2 tbsp of A) Sake.
8. You need 1 tbsp of A) Mirin.
9. Prepare 2 tsp of A) Ginger (grated).

It will dissolve the sugar and release the spiciness from the chili pepper. It will draw the water out of the cabbage and give it a crunchy texture. This spicy cabbage dish features stir-fried cabbage with plenty of Sichuan peppercorns and hot chiles. Slideshow: Chinese Recipes In a pot of salted boiling water, cook the thickest pieces of.

Salted Mackerel and Chinese Cabbage Hot Pot instructions

1. Roughly chop the Chinese cabbage. Place half of the chopped cabbage in an earthenware pot..
2. Slice the salted mackerel diagonally into strips and lay on top..
3. Add the rest of the Chinese cabbage, sliced shiitake mushrooms, and bite-sized aburaage..
4. Add the "A" ingredients and turn on the heat..
5. Bring to a boil. It's done when everything is cooked through. I garnished it with greens..
6. Make rice porridge with the remaining broth. This hot pot is perfect for "zo-sui", or rice porridge with egg mixed in..

Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok. Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic. Wash it, then cut lengthwise into four to six wedges.