Ingredients: 8 kg Pixian watercress, pickled pepper 10 kg, 5 kg Ciba pepper, 4 kg pickled ginger, 0.5 kg pepper 1 kg onion 1 kg ginger 1 kg garlic. The practice of cold pot fish in Chongqing: cook cooked vegetable oil, chicken oil and lard to 70% heat, stir-fry ginger, garlic and onion to taste, then remove ginger, garlic and onion, then add Chili, pickled pepper, douban (finely chopped) and soaked ginger, stir-fry until rock sugar is low. Formula and production of soup: ≮≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯𕫯≯𕫯≯≯≯≯≯ ≮ Soup material method ≯ Heat the old oil to 80% heat, stir-fry the ginger slices, garlic slices and onion slices until fragrant, add mustard tuber slices, sauerkraut, seasoning, chicken essence and fresh soup, then pour in the white soup to boil, and sprinkle with celery slices and parsley. ≮ Dip formula ≯ Crispy soybean 1 g, 2 grams of cabbage, 3 grams of chopped green onion and coriander, 5 grams of fine green pepper or red pepper, add the soup in the pot 1 g and add monosodium glutamate1g to get the final product (one serving). ≮ How to eat ≯ The chef slices the fish slices, adds salt, monosodium glutamate, egg white and starch for sizing, then blanchs them in boiling water, and adds the fish and the prepared hot soup before serving. ≮ Suitable raw materials for rinsing ≯ Silver carp, grass carp, bamboo shoots, bean products and seasonal fresh vegetables. ≮ Food Features ≯ The fish is fresh and tender, with a strong taste.