Just pick off the whole fish, put it in the freezer for a bit first, and then cut it into thin slices with a knife after it hardens. Usually chefs with 2-3 years of pierogi experience are perfectly capable of slicing fish of this thickness without freezing.

Raw materials:

Live grouper, 100 grams of spinach, 100 grams of tender cabbage hearts, 200 grams of vermicelli.

Seasoning:

15 grams of refined salt, 6 grams of monosodium glutamate (MSG), 8 grams of sugar, 50 grams of balsamic vinegar, 25 grams of green onion, 50 grams of minced ginger, 15 grams of cooking wine, 3 grams of pepper, 2000 grams of broth.

Practice:

1, slaughter live spotted fish, clean up, blanch with boiling water, fish out, in the rinse, into the hot pot.

2, wash spinach, cabbage heart, cut section, blanch with boiling water; fans with boiling water hair. Put together in the hot pot.

3, hot pot with soup, ignite, boil, the lard with a large spoon to heat, also into the hot pot.

4, fine salt, monosodium glutamate, balsamic vinegar, scallion, ginger, cooking wine, pepper and so on together into the hot pot. In the hot pot to boil, can be served on the table