Authentic Hunan-style squid hotpot, featuring squid belly, is delicious for two Jin (excluding cholesterol). The squid meat is tender, smooth and delicious, with a particularly good taste, which melts in the mouth. Every bite feels not only spicy but also fragrant and enjoyable. In addition, it is also equipped with rich special hot boiled vegetables. Lettuce is especially recommended. Crispy outside and tender inside. Whether it's wolfing down or savoring, it's delicious.

Raw materials:

Answer: About 3 kg, one squid, 20g of oil, ginger 15g, garlic 15g, millet pepper 15g, one teaspoon of soy sauce, cooking wine 15g, salt 1 teaspoon and half a teaspoon of chicken essence.

B: butter 15g, pepper king 10g, pepper 10g, Jiang Mo 10g, minced garlic 10g, spicy hot pot bottom material 60g and Xie Xian red bean paste 30g.

C: cucumber 1, 2 lettuce, 2 carrots, 1 teaspoon of salt, half teaspoon of chicken essence, appropriate amount of pepper and 20g of oil.

The practice of fish fillet hot pot;

1. Wash catfish and cut into large pieces.

2, ginger and garlic are minced, and millet pepper is cut into small circles.

3. Put all the materials in material B into the pot and stir fry with low heat. Put them in a bowl and let them cool for later use.

4. Put the catfish into a large pot, add all the seasonings in material A, then add 20g of the finished sauce mixed with material B, mix well and marinate for 5- 15 minutes.

5. Cut the cucumber into long strips, peel the lettuce and carrot, cut them into hobs, put them into a pot, add the seasoning in material C, then add 15g finished sauce and mix well.

6. Put the pickled fish pieces on the vegetables.

7. Cover the pot, steam over medium heat, turn to minimum heat, and stew for 7- 10 minutes.

8. Open the pot cover, carefully copy the materials in the pot with a wooden shovel, cover the pot cover and simmer for 10 minutes.

Tips:

1. Catfish can be replaced with ribs, bullfrogs, chickens and ducks, or fish heads, or any other fish species, and the production method is the same.

2, the vegetables at the bottom must choose vegetables with high water content such as cucumbers and radishes, and they must be stewed with salt, which is not easy to stick to the pot. Do not choose potatoes, tofu, vermicelli and other materials that are easy to stick to the pot as the bottom of the pot.

3. To make this shabu-shabu, choose a pot, casserole, casserole, crystal pot or glass pot. Don't choose stainless steel or iron pot, which is easy to stick to the pot and not suitable for slow stew.