800g fish head, 2 tomatoes, Coprinus comatus 120g, old tofu 100g, spinach 100g, appropriate amount of quail eggs, appropriate amount of egg dumplings, appropriate amount of salt, 30ml oil, half slice of ginger, half slice of garlic and 30ml cooking wine.

2. Practice:

(1) First, clean Liren hot pot in off the charts.

(2) Wash the fish head, add salt, pour in cooking wine and marinate for 40 minutes to an hour.

(3) Add oil to the pot (or fry it directly in Liren hot pot), heat it, add the fish head, and fry until the edge is slightly browned.

(4) After turning over, add garlic and ginger and fry for another three to five minutes.

(5) Spread Coprinus comatus on the bottom of Liren hot pot, put fish head and ginger garlic on Coprinus comatus, and then add tomato pieces, old tofu, quail eggs, etc.

(6) Add water to the fish head, bring it to a boil, and then turn to a low heat for slow cooking.

(7) Depending on the size of the fish head, after 15-20 minutes, you can slowly taste delicious food and slowly add spinach, egg dumplings and other foods.