Hot pot fish

Ingredients:

1 fresh grass carp (about 1500g) or silver carp (2000g), 300g hot pot base , 200g Pixian watercress, 250g pickled pepper, 150g pickled ginger, 15g dried chili section, 35g minced black bean, 30g ginger, 100g pickled pickled cabbage, 4g Sichuan peppercorns, 30g garlic slices, green onion section 100 grams, 40 grams of fried soybeans, 20 grams of chicken essence, 15 grams of MSG, 25 grams of white wine, appropriate amount of salt, 8 grams of white sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dry fine bean flour, and 800 grams of salad oil.

Preparation:

1. Slaughter and clean the fish, remove two pieces of clean meat, remove the abdominal spines, and cut into tile-shaped pieces about 2 cm thick with an oblique knife. Cut into large pieces; chop the fish bones into large pieces and chop the fish head into 4-6 pieces. Add a little salt and white wine to taste for a few minutes. Use clean water to wash away the blood-stained mucus on the fish pieces, and then mix them with dry fine bean flour. Cut the sauerkraut into thin slices and the green onion into 6 cm sections.

2. Put the pot on a high fire, pour in oil and heat it to 60% heat. First add garlic slices and peppercorns and saute until fragrant, then add Pixian watercress, soaked peppers, soaked ginger, black bean paste and old ginger. Saute until fragrant, then put the fish bones and fish fillets into the pot respectively; when the surface of the fish fillets is solidified, quickly add 1500 grams of water, then add cooking wine, hot pot base ingredients, dried chili knots, chicken essence, monosodium glutamate, refined salt, Add sugar, scallions and other seasonings, pour into the hot pot pot, and finally sprinkle in the crispy soybeans and serve.

Wujiang fish is dipped in a dry oil dish. The dry oil dish is prepared with dried chili noodles, cooked white sesame seeds, chopped fried peanut kernels, MSG, chopped green onions, minced coriander, and hot pot original soup.