Materials:

1 strip of mackerel, 300g of chafing dish bottom material, 200g of Pixian watercress, 250g of pickled pepper powder, 0/50g of pickled pepper ginger, 0/5g of dried Chili festival, 35g of lobster sauce, 30g of ginger, and 30g of sauerkraut1.

Making:

1. After slaughter, wash the fish, remove the two meats, remove the abdominal spines, and cut it into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish heads into 4-6 pieces, add a little salt and white wine to marinate for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice sauerkraut and cut onion into 6 cm sections.

2. Put the pot on the fire, pour in the oil and heat it to 60%. Stir-fry garlic slices and peppers first, then stir-fry Pixian watercress, pickled peppers, pickled ginger, lobster sauce and ginger, and then put fish bones and fillets into the pot respectively; After the surface of the fish fillet is solidified, add 1500g of clear water, add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into the chafing dish basin, and finally sprinkle with crispy soybeans to serve.

Wujiang fish dipped in dry oil dish. The dry oil dish is made of dried Chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, chopped green onion, coriander powder and hot pot soup.