Wild snakehead

Mushroom

winter bamboo shoots

Wild pepper

verdant

energy

pepper

Sichuan pepper

salt

sugar

pepper

albumen

starch

How to make black fish hotpot with mushrooms, bamboo shoots?

Wash the snakehead, cut off the tail, pick off the belly and slice it obliquely.

Slice all the fish and throw away the skin.

Cut fish bones and use them with fish heads and fish tails for later use.

Prepare a bowl of wild peppers. If you can eat spicy food, you can cut it in the middle.

Wash and shred mushrooms, slice winter bamboo shoots and blanch them in boiling water.

Add an egg white to the fish fillet and grab a little starch evenly.

Heat the oil pan and saute the ginger slices.

Stir-fry the fish head and other leftovers.

Stir-fry until yellow, add boiled water to remove fish bones, and stew over high fire.

The soup turned white and the foam was skimmed.

Add winter bamboo shoots and mushrooms and cook together.

Pour pepper and soup into the fire and continue to cook. Season with salt and sugar.

Turn down the heat and put the fillets in one by one.

Turn off the fire immediately when the fish fillets change color, put them in a hot pot and sprinkle with pepper.

Pour oil into the wok, add dried red pepper and pepper and stir-fry until fragrant (for your own health, the restaurant doesn't put so much oil)

Pour hot oil, pepper and pepper on the fish fillets and serve.

After the fish fillets are finished, you can scald them with the bottom of the pot and eat other dishes.

Filter fish soup and cook noodles. The taste is fresh and my eyebrows are off.