Fish cake hot pot
When I arrive home with a small step in the cold winter, I feel warm when I hear the sound of boiling in the kitchen. How about fish cake stew, a season when I miss the warm table^^? Not only is it fun to choose fish cakes on skewers, but it also has a light soup! Make sure to make today's dish that goes well with winter^^
2 serving
Within 15 minutes
아내의식탁
Ingredients
  • fish cake
    500g
  • Devil's-tongue jelly
    50g
  • leek
    1/2ea
  • Garlic
    1piece
  • Radish
    1/6ea
  • dried red pepper
    1ea
  • a connoisseur
    little
  • a boiled egg
    2ea
  • Water
    6cup
  • Anchovy
    10ea
  • Sea tangle
    1piece
  • Korean style soy sauce
    1TS
  • cooking wine
    1TS
  • Salt
    1/2ts
  • ground pepper
    little
Cooking Steps
STEP 1/7
-Making kelp water
1. Add the kelp water ingredients and remove the kelp when the water boils.
2. Reduce heat to medium, simmer for 5 minutes, and then drain.
STEP 2/7
Prepare kelp water and other ingredients.
STEP 3/7
Cut radish, fish cake, and konjac into bite-sized pieces, pour hot water on the fish cake to remove the oil from the outside, and blanch the konjac slightly in boiling water.
Cut the blanched konjac in the middle and twist it, and stick the fish cake on the skewer to make it easier to eat. Slice the garlic into pieces, cut the green onion in half and cut it into 4cm long pieces.
STEP 4/7
Put 4 cups of kelp water and radish in a pot and boil for 10-15 minutes. (Adjust the time according to the thickness of the radish.)
STEP 5/7
Put the ingredients, garlic, green onions, and dried peppers in the broth and boil it for 3 minutes
STEP 6/7
Return fish cake, konjac, and boiled eggs and simmer for another 5 minutes (add or subtract salt for insufficient seasoning)
STEP 7/7
Add 1 tablespoon soy sauce and a little lotus flower to a small bowl and serve with fish cake hot pot.
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