Grass carp should be slaughtered fresh, the seasonings should be complete, the cooking techniques should be proper, and the heat should be paid attention to in order to make delicious hot pot fish.

Raw materials:

1 fresh grass carp, 300g chafing dish bottom material, 200g Pixian watercress, 250g pickled pepper powder,150g pickled pepper,15g dried chili festival, 35g fermented soybean meal, 30g ginger,100g sauerkraut, 4g chili, and/kloc.

Exercise:

1. After slaughter, wash the fish, remove the two meats, remove the abdominal spines, and cut it into tile-shaped chunks with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish heads into 4-6 pieces, add a little salt and white wine to marinate 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 sauerkraut and cut onion into 6 cm sections.

2. Put the pot on the fire, pour in the oil and heat it to 60%. First, add garlic slices and pepper and stir-fry until fragrant.

3. Stir-fry Pixian watercress, pickled pepper, pickled ginger, lobster sauce and ginger.

4. Then put the fish bones and fillets into the pot respectively; After the surface of fish fillets is solidified, add 1500g clean water, then add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into chafing dish basin, and finally sprinkle with crispy soybeans to serve.