When making Green Pepper Fish Hot Pot, the first thing to prepare is some dried silver fish, and some pork belly and common hot pot ingredients. When making it, since the dried silver fish needs to be soaked in cold water first, it can only be placed in the pot after being soaked in cold water for a period of time to fully expand. The meat must be pork belly, so that the taste will be better with a balance of fat and lean.

Materials

Main material: 50 grams of dried silver fish

Accessories: 200 grams of pork rib (five-star pork), 150 grams of bamboo shoots, 150 grams of Chinese cabbage, 150 grams of spinach, 50 grams of noodles, 25 grams of dried silver ear, Spices: 100 grams of lard, 25 grams of green scallion, 15 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper

Method

1. Soak the dried silver fish in cold water until fully expanded, remove impurities, wash clean with clear water, and drain the water. Choose fresh pork with a fat-to-lean ratio of 3:7, wash it clean and cut into shreds.

2. Soak the dried mushrooms in water and wash them clean with clear water, remove the stems and cut into shreds, squeeze out the water. Soak the dried noodles in warm water to soften, cut into sections about 20 cm long, wash with clear water again, drain the water, and put them in the hot pot. Remove the tough parts of the bamboo shoots, wash them clean and cut into shreds. Separate the cleaned Chinese cabbage and spinach, drain the water, and put them in separate clean plates. Wash the green scallions clean, drain the water, and cut into shreds.

3. Put fresh soup in a pot and bring to a boil, add pork shreds and stir, then remove the pork shreds after they are cooked, skim the foam in the soup, then add the pork shreds and bamboo shoot shreds and bring to a boil, add salt to adjust the taste, and pour into the hot pot.