Fish and goat hot pot has a place in Tianfu Sichuan, but there is a difference with the traditional fish bite sheep, but the idea should be the same: fresh!

Ingredients: mutton, haggis, crucian carp, radish, cabbage and other shabu-shabu a number of vegetables.

Seasonings: green onions, ginger, garlic, green peppercorns, dried chili peppers, chili pepper, paprika, pepper, soy sauce, cooking wine, sesame oil, salt, cilantro, and so on.

Practice:

1, wash the leg of mutton and put the pot stewed to take out slices; haggis (buy ready-made hair mutton, tripe, tongue, etc.) into the pot of boiling water to boil a little bit out of the slices spare.

2, crucian carp washed and fried in a pot slightly yellow, put a little green pepper, ginger, slightly fried, add boiling water, pour wine, put pepper and scallion, simmer until the soup white standby;

3, during the period of salt, ginger, garlic, coriander, green onions, pepper, pepper, pepper, chili powder, chili powder, soy sauce, sesame oil, etc., made of oil dish; and then a large piece of dry chili pepper into the iron pot, slightly fried, pepper, salt, scallion, etc., made of dry dishes. , onion, etc. made of dry dishes standby;

4, another pot, mutton, mutton with onion, ginger and wine stir-fried, poured into the fish soup pot, you can increase the dates, wolfberries, etc., put the right amount of salt, simmer to the aroma of small fire, the gluttony is difficult to hold back, you can open the food.

Note: Eat the meat first, then shabu-shabu, and finish the soup; dip the dish according to your favorite choice.

Note: Eat the meat first, then the soup.