2 simple ways to cook hotpot with stingray bamboo shoots and sour leaves at home

Do you have any plans this weekend? If you’ve been busy all week with work but at the weekend you want to eat home-cooked meals with delicious food, let lassho.edu.vn tell you a very simple hot pot dish for the whole family. Don’t forget to save the recipe for 2 ways to cook sour bamboo shoots hotpot and Giang leaves below for implementation.

Hotpot with sour bamboo shoots stingray

Cooking time: 45 minutes

For: 4 people to eat

Ingredients for making sour bamboo shoots stingray hotpot

• 900g stingray
• 300g sour bamboo shoots
• pineapple
• Garlic, red onion, chili pepper, tamarind juice, tomato
• Salt, sugar, fish sauce, monosodium glutamate
• Accompanying vegetables (ok, mint, grated morning glory, cotton bud, …)

Ingredients for making sour bamboo shoots stingray hotpot

How to make sour bamboo shoots stingray

Step 1: Prepare stingray

Processing stingray

Rinse the stingray with a mixture of diluted salt water and white vinegar . Note that using your hands to rub the surface of the fish will remove the fishy smell. If the fish still has the skin on, the fish must be shaved off to not be fishy.

After rinsing with water for the first time, continue to scrub with salt and rinse for the second time with water. Cut the fish into bite-sized pieces and place in a basket to drain.

Step 2: Prepare vegetables and ingredients

Preliminary processing of vegetables and tubers

Chili peppers cut into small pieces. Pineapple cut into bite-sized pieces . Tomatoes cut areca.

Minced garlic, sliced onion.

Wash the sour bamboo shoots 2-3 times , each time rub lightly to reduce the pungent smell. Note that sour bamboo shoots have a strong smell for a long time, boil them with boiling water mixed with salt or wash bamboo shoots with rice water to remove the smell of bamboo shoots.

Step 3: Cook hot pot

Cooking hot pot

Heat 4 tablespoons of cooking oil, add garlic, onions and saute until fragrant . Then use a sieve to scoop out the garlic and onions and keep them in a separate bowl. Note, after frying the garlic, take it out and continue to add the onions.

Boil 2 liters of filtered water to make hot pot.

Put some boiling water in the tamarind, wait for a while to dissolve and drain the water

When the water starts to boil, add pineapple, ⅔ amount of tomatoes and bamboo shoots, continue to boil until boiling. Season with 1 teaspoon salt, 2 tablespoons sugar, 2 tablespoons seasoning, ⅓ teaspoon MSG.

Finished product

Hotpot with sour bamboo shoots stingray

Put the accompanying vegetables into the hot pot , add the stingray, then sprinkle with fried onions and garlic. Add chili and remaining tomatoes. Finally, add the hot pot sauce just cooked, heat it up and enjoy.

Stingray leaf hotpot

Cooking time: 45 minutes

For: 3 people to eat

Ingredients needed to make stingray hotpot with leaves

• 350g stingray meat
• 150g sour bamboo shoots
• 50g of jasmine leaves
• Tomato, garlic, red onion
• Thai hot pot seasoning pack
• Sugar, seasoning, fish sauce

How to make stingray with leaves

Step 1: Prepare stingray

Processing stingray

Wash fish with salt water . Remember to rub the meat to remove the fishy smell. Wash 2-3 times. Wash the fish, cut it into pieces and put it in a bowl to drain.

Minced onion and garlic, sauté place of minced onion and garlic

Marinate fish with fried onion and garlic , add 1 tablespoon fish sauce , ½ teaspoon MSG , 1 teaspoon sugar .

Mix everything well, put it in the refrigerator to give the fish time to absorb the spices better

Step 2: Prepare ingredients

Preliminary processing of vegetables and tubers

Wash and cut tomatoes . The leaves are washed, rubbed thoroughly so that the leaves secrete the sour substance and put in a separate bowl.

Wash bamboo shoots with salt water and squeeze dry.

Step 3: Cook hot pot

Cooking hotpot with stingray leaves

Heat 3 tablespoons of cooking oil in a pan, add 1/3 of the onion and minced garlic

When the garlic and onions are fragrant, add the marinated fish and stir-fry briefly to reduce the fishy smell, stir gently to avoid crushing the fish

Using another pot, add the remaining non-fragrant onion and garlic to the island and continue with 2 tablespoons of cooking oil. When the garlic and onions are fragrant, add 1.5 liters of water and the Thai hot pot seasoning packet, and cook until the water boils.

Add tomatoes, bamboo shoots, and leaves to cook with hot pot; Finally, add the fried fish and cook for another 5-10 minutes and it’s done.

Finished product

Stingray hot pot with leaves of Giang leaves

The dish has a mild sour taste of bamboo shoots, tomatoes and leaves, harmoniously combined with soft and fragrant fish meat , forming a combination that is hard to refuse.

Please note the preliminary processing of fish and bamboo shoots and leaves to remove the fishy smell and pungent smell, then the dish will be more flavorful. Both of these dishes will be great when served with hot rice, making your family’s dinner warmer and more complete.

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