Ingredients: fish bones, oil and salt, tofu, pickled fish seasoning package, coriander, fish balls, Flammulina velutipes and fish skin;

1. After a proper amount of grass carp is processed, the fish bones are cut into small pieces, and other meat is also cut into small pieces. Pickles can be cut into strips, and coriander can be cut into fine powder for later use;

2. After the oil in the wok is hot, pour the fish pieces into the fire and stir-fry until both sides are golden, and take them out for later use;

3. Leave the bottom oil in the pot, pour the sauerkraut and stir-fry until fragrant, then pour the sauerkraut and fried fish into the soup pot. It is best to add the cooked fish bone soup to the soup pot, so that pickled fish hot pot tastes better;

4. According to the ratio of fish bone soup to ingredients, add a proper amount of boiling water. After the fire is boiled, change the fire to a small fire until the soup turns white, add a proper amount of salt to cut tofu, and cook until it is 80% cooked. Then pour Flammulina velutipes and fish balls into the pot to cook, and finally sprinkle chopped parsley out of the pot.

Pickled fish hot pot practice 2:

Details of ingredients: freshwater fish, sauerkraut, pickled peppers, garlic, ginger, star anise, pepper, dried peppers, coriander, eggs, starch, cooking wine, sugar, salt and white pepper;

1. Treat the fish, cut it into large pieces, add proper amount of egg white, starch, cooking wine, sugar, salt and white pepper, and marinate it by hand for about half an hour. This will not only remove the fishy smell of the fish, but also make it delicious.

2. Wash and cut sauerkraut into small strips, wash and slice garlic and ginger respectively, and cut dried peppers into small pieces.

3. Pour an appropriate amount of cooking oil into the pot, heat it to 70%, then pour an appropriate amount of dried pepper and pepper and stir-fry until fragrant, then pour an octagonal sliced ginger and garlic and stir-fry with sauerkraut, then add an appropriate amount of boiling water and cook it over high fire until cooked;

4. After boiling, pour in the fish fillets and continue to cook until the fish is cooked. Add a little parsley or celery powder to serve.