Fish head hot pot, also known as Yangtze River fresh fish, yellow-hot diced fish, casserole fish and half-soup fish, is often spicy and delicious but not dry, with a prominent flavor in southern Sichuan.

Second, materials.

Ginger, oil, dried pepper, fish head, radish, salt, vinegar, cooking wine, pepper, monosodium glutamate.

Third, practice.

1, the pot is hot, wipe the pot with ginger (to prevent fish from sticking to the pot), put oil, ginger, dried peppers and fish heads, and yellow appears on both sides.

2, the electric hot pot let go of the water, put the discolored fish head in, and add the radish to cook together.

When the water turns milky white, add some salt, vinegar, cooking wine, pepper and monosodium glutamate.