Ingredients: cooking wine 25g, lard 25g, ginger and garlic slices 25g, wild pepper 15g, chopped pepper 30g, hot girl sauce 12g, peach blossom hot sauce 15g, yellow light hot sauce 12g, Donggu soy sauce 8g, red hot sauce 20g and broth 50.

The practice of fish hot pot:

1. Boil the water in the pot with high fire, add cooking wine, stir well, pour in fish roe, fish bubbles and stir-fry the water with high fire; Skim the floating foam and drain the water.

2. Add lard into a clean pot and heat it with strong fire; Pour in garlic slices, add fish viscera and stir-fry over high fire; Add wild pepper and chopped pepper, add hot girl sauce, peach blossom hot sauce, yellow light hot sauce and soy sauce, and stir well; Add small red pepper and pour in broth; Add chicken essence and salt, stir well and burn for about 2 minutes; Add perilla, sprinkle with pepper, stir well, take out the pot, put it in a casserole, sprinkle with garlic sprouts and serve.