How to cook: Prepare ingredients: When you buy carp, you clean the scales, clean the belly and gills, then wash the fish. To keep the carp from being slimy and fishy, use coarse salt and minced ginger to rub around the body and belly of the fish and then rinse many times with water. Wash the pork bones, blanch them in boiling water, then take them out and wash them again to clean them. Peel the pineapple, remove the eyes, and slice them thinly. Wash the tomatoes, cut them into wedges. Wash the dill, and cut them into small pieces. Soak the accompanying vegetables in diluted salt water, then remove them and put them in a basket to drain. Peel the ginger, wash them, and chop them finely. Grind the rice with a little water and filter through a sieve to remove the pulp. Peel and mince the garlic and shallots.
- Cook the broth: Put the pot of water on the stove, when the water boils, add the pork bones and cook together. Skim the foam regularly to make the hot pot broth clearer. Next, add a little salt, MSG and sugar to the hot pot and simmer the bones for 3 hours to get the broth. When the broth is done, add cooking oil and onions and garlic and saute until fragrant. Next, add tomatoes, pineapple and carp and stir-fry until cooked, then add the fermented water. When the fermented water boils, add the bone broth along with the fish sauce, ginger, pepper, sugar, MSG and a little chili and stir well.
When the hot pot water boils, season again to taste and cook for another 5 minutes, then add chopped dill and turn off the heat.
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