ingredients:

1 fresh grass carp (about 1,511g) or silver carp (2,111g), 311g of chafing dish bottom material, 211g of Pixian watercress, 251g of pickled pepper powder, 151g of pickled ginger, 15g of dried Chili festival, 35g of fermented soybean powder, 31g of ginger and pickled sauerkraut.

Production:

1. Clean the fish after slaughter, remove two clean meats, remove abdominal spines, and cut into tile-shaped large pieces with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish head into 4-6 pieces, add a little salt and white wine 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 pickled cabbage and cut onion into 6 cm segments.

2. Place the pan on high fire, pour in oil and heat it to 61%. Add garlic slices and pepper to saute until fragrant, then add Pixian watercress, pickled peppers, pickled ginger, minced lobster sauce and ginger to saute until fragrant, and then put fish bones and fillets into the pan respectively. When the surface of the fish fillets is solidified, quickly add 1,511 grams of clear water, then add cooking wine, chafing dish base, 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 is dipped in a 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.