HDL Spicy Seasoning For Szechuan Boiled Fish (Sichuan) (海底撈水煮魚調料)

£2.75

  • Brand: HDL
  • Size: 198g
  • Shipping Weight: 0.2695kg
  • Cuisine: Chinese, Malaysian, Singaporean, Taiwanese, Vietnamese
  • Product of: China
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Description:HDL Spicy Seasoning For Szechuan Boiled Fish (Sichuan)

Cooking Instructions
1. Pickling the fish fillet: Put 1kg of fish fillet in a container, add a whole package of fish fillets pickled seasoning and half-pack of seasoning, stir-well with chopsticks, and set aside.
2. Beansprouts soup base: The bean sprouts are cooked in hot water with salt or chicken flavouring, and then pour the water out. The bean sprouts are removed and placed at the bottom of the bowl for further use.
3. Cooking the soup base: Add 700ml of drinking water to the pot, boil and add the remaining half of the seasoning and boil again.
4. Further cooking: Add the already pickled fish fillets into the soup base one by one, boil again for 3-5 minutes; pour it into the bowl of the beansprouts, sprinkle the proper amount chilli pepper and Sichuan pepper on the fish fillet, and pour 100g hot oil, taste better.

Tips:
1. If all the fish fillets are poured into the pot together, it will stick after cooking, and the fish fillets will be broken when the chopsticks are caught.
2. Other way to enjoy: Fish soup can be further used to cook noodles.

Store in a cool, dry place. Once opened, keep refrigerated and consume within 2 weeks. Do not sue if pack is swollen.
Ingredients:Seasoning (Soybean Oil, Broad Bean Sauce (Chilli Pepper, Broad Bean, Water, Salt, Wheat Flour), Chilli Pepper, Water, Pickled Radish (Radish, Salt, Spices), Pickled Ginger (Ginger, Water, Salt, Acidity Regulator (Citric Acid), Preservative (Sodium Metabisuphite)), Salt, Sugar, Sichuan Pepper), Flavour Enhancer (Monosodium Glutamate, Disodium 5-Ribonucleotides), Preservative (Potassium Sorbate)), Fish Fillets Pickled Seasoning (Corn Starch, Salt, White Pepper Powder).

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