condiments

Big bowl fish

Article 1

pickled vegetables

1 Bao

condiments

oil

Proper amount

salt

Proper amount

Laoganma; Lao Gan Ma; Old Godmother

Two spoonfuls

Thick bean paste

1 spoon

coriander

Proper amount

energy

Proper amount

chafing dish

Proper amount

verdant

Proper amount

step

1. I bought a big Anhui fish and the stall owner cut it into pieces for me. The seasoning of pickled fish is 1, and the ingredients in it are too spicy. I used my own seasoning.

2. Separate the fishbone from the fish, wash it, cut the fish with an oblique knife, and chop the fishbone into small pieces.

3. Add appropriate amount of liquor, oil, starch, salt, pepper and ginger to the fish fillets, and mix well and marinate for later use.

4. Wipe the fishbone and fish head evenly with one or two spoonfuls of white wine to remove fishy smell, heat the oil in the pot, put the fishbone in the fish head, fry the sides slightly, and put it away for later use.

5. Put oil in the pot, add ginger and garlic, 2 tablespoons Laoganma, 1 tablespoon bean paste, and stir-fry red oil.

6. Then pour in sauerkraut and stir well.

7. Add enough water to make the fire boil.

8. After the water is boiled, put the fish skull into it and cook for a few minutes, then add some salt (the fried fish skull has less fishy smell and the soup will be fresher and thicker).

9. Transfer the pickled fish soup to another small round pot to brush the hot pot, and add coriander to make it fragrant.

10. After the soup is boiled, add the fish fillets and you can eat it.

1 1. Wash and cut the side dishes of hot pot in advance, and add the side dishes according to your own preferences. It is especially recommended to put some white radish. If you eat too much indigestion, it has the effect of lowering qi and relieving depression, and the dietary fiber can help drive away the fat in your stomach.