Raw materials: live carp or grass carp 1 tail weight 1 kg pickled cabbage 200 g Flammulina velutipes, Pleurotus ostreatus, tender wax gourd, tender leaves of yellow seedlings, onion segments, water-soaked jellyfish silk, Chinese cabbage, eel slices, kidney slices, goose (duck) gizzards, etc. 1 kg pickled pepper 65438+. Production method: 150g-200g sesame oil mixed with appropriate amount: 1. After the live fish are slaughtered, the gills are picked and scaled, the internal organs are cleaned and the fish heads are chopped. Then use a flat knife to take off the two fish heads along the back, and then cut off the chest of the fish to form two clean fish heads. Then the two fish heads are cut (sliced) into fillets with a thickness of about 0.6cm with an oblique knife, and the fillets are sized with egg white. Chop the fish head and bones and season with ginger, onion, cooking wine and salt 10 minutes or more. 2. Soak red pepper, soaked ginger, pepper and garlic cloves (some of them) into pieces, pickle into small pieces, and mash the rest garlic cloves to make flavor dishes. 3. Heat the hot oil in the pot, add the dried Chili festival and pepper, give off the fragrance, and chop it into knife-edge peppers for later use. When the oil is heated to 50% to 60% in the furnace, add chopped red pepper, pickled ginger, pepper and garlic, stir-fry until the oil is red and bright, then add sauerkraut, stir-fry the flavor, add fresh soup, and add fish head and fish bone to cook for more than 10 minute; Season with salt, chicken essence, pepper and cooking wine, pour into the hot pot basin, sprinkle with knife-edge pepper, and pour 75g of boiled oil on the table. 4. Put the pulped fish fillets and other vegetarian dishes on the table respectively, and prepare a seasoning tray with sesame oil, garlic paste and monosodium glutamate to dip in.

Features of the materials (16 sheets): salty, fresh, spicy, slightly hemp and slightly sour, tender, smooth and delicious, and full of flavor.

Method 2

Ingredients: freshwater fish 1 strip, pickled cabbage 1 bag, 6 pickled peppers, 3 cloves of garlic, ginger 1 slice, star anise 1 slice, pepper 1 teaspoon, dried peppers 1 strip and coriander/kloc. Materials of pickled fish: egg white 1, starch 1, cooking wine 1, sugar 1/2, salt 1/2 and white pepper 1/3. Practice: 1, put the fish flat on the chopping board, slice the fish from the tail with a sharp knife, stick the fish bone in the middle to slice the fish off, and then turn it over to slice the fish off the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use; 2. Add all the marinated fish materials into the cut fish, gently grasp with your hands and marinate for 15 minutes; 3. Wash sauerkraut and cut it into small strips, cut garlic and ginger into pieces, and cut dried peppers into sections; 4. Pour a little more oil into the pot than cooking, heat it to 70%, then add 1.5 slices of pepper and dried pepper to choke the pot, and then add star anise, garlic, ginger, pickled pepper and cut sauerkraut to stir fry together;

Exercise 3

Cuisine and Efficacy: pickled fish hot pot pickled fish hot pot, also known as "pickled fish hot pot", is an innovative variety in recent years, which originated in Chongqing and has been popular in Sichuan and even the whole country. This hot pot is made of Sichuan sauerkraut (pickled vegetables), fish and other meat ingredients. Strong fragrance, strong taste, sour and slightly spicy, delicious. Ingredients: (5 people) 500g of clean carp meat and crucian carp, 200g of fresh shrimp, melon and pickle1500g, green vegetables or Chinese cabbage1000g, and 300g of vermicelli. Seasoning: ginger 150g, lard 250g, salt 20g, pepper 2g, pickled pepper (or wild pepper) and onion 50g, monosodium glutamate, and fresh soup 2000g. The practice in pickled fish hot pot is 1. Remove gills, laparotomy, scales and internal organs from crucian carp, wash, drain, put in a fresh soup pot (hot pot), cook until the soup is white and fragrant, and then remove fishbones. 2. Set the wok on fire, add lard to heat it, add ginger slices, onion slices, pickled peppers (minced) and 500g pickles (cut), stir-fry the fragrance, pour it into hot pot soup to boil, then add the remaining pickles, and add refined salt, pepper and monosodium glutamate, which is the marinade. 3. Cut the carp meat into pieces. Wash and drain the shrimps. Peel, peel and slice the wax gourd. Remove the old leaves of green vegetables or Chinese cabbage, and wash them. Prepare vermicelli with clear water and wash it. Put the above materials on the table separately and surround the hot pot. 4. Dishes flavored with sesame oil when eating: every dish. Note: it is not suitable to use aged kimchi, because it is too sour and ripe, which affects the flavor. It is best to use freshly soaked kimchi (10 days or so). At present, bagged pickles are widely used in the market, and the effect is acceptable. The soup of crucian carp can be boiled with chicken skeleton, pig bone, fish bone, tomato, ginger, cooking wine and onion, and pepper can also be added. Crucian carp soup can't be boiled in boiling water, otherwise the marinade will be tasteless and the effect will be too poor.