For the base: 100ml of Kaili red sour soup, 50ml of Guizhou rice sour soup, 300g of tomato, 20g of fritillary, 20g of Sichuan mustard greens, 100g of soybean sprouts, 1 piece of grass carp, 20g of ginger, 1 scallion, 100g of garlic, 2 teaspoons of salt, 1 teaspoon of chicken broth extract, 1 teaspoon of oil of ginger, 1 teaspoon of pepper, 1 tablespoon of oil, 1 tablespoon of 15ml of dipping sauce. (5g), 1 tablespoon (15ml) oil, for dipping: 2 pieces fermented bean curd, 3 green onions, 20g dried chili, 1 teaspoon (5g) salt, 1 teaspoon (5g) chicken broth extract, 1 teaspoon (5g) wood ginger oil, 100g fermented bean curd, 300g potatoes, 300g pork ribs, 300g mushrooms, 200g cauliflower, 100g preserved pork

What you need to make this recipe is a simple one. >Practice

Bottom of the pot:

Tomato washed and cut into pieces. Fish grass cut into inch pieces. Sichuan squash chopped. Wash soybean sprouts and set aside. The fish is washed, remove the viscera, gills and scales, cut into 3cm wide sections. Sliced ginger, chopped scallions and garlic.

Heat the oil in a frying pan over medium heat until it reaches 50 percent, stir-fry the sliced ginger and scallion segments to release the aroma, put in the tomato pieces and stir-fry for 2 minutes, add the Kerry Red Sour Soup, Rice Sour Soup and an appropriate amount of cold water, season with salt, pepper and chicken essence, and pour directly into the hot pot.

In the hot pot, add the fishy grass segment, soybean sprouts, Sichuan squash, grass carp, green garlic segment, and wood ginger oil, turn on the high heat and cook for about 15 minutes until the fish is cooked through and you can enjoy it.

Dipping practices:

Take a clean frying pan, put in the dried chili peppers, stir-fry over low heat until the dried chili peppers are black and red, and pour into the mortar and pestle into burnt chili powder.

Scallions cleaned and chopped and other dipping ingredients into four, respectively, into the mixing bowl, add boiling hot pot soup mix, and finally drizzle a little wood ginger oil can be.

Shabu-shabu recipe:

Wash and peel the potatoes, then cut them into 0.3-cm-thick slices. Wash the mushrooms and cauliflower and break them into small pieces.

Cut the skin into 5cm square diamond-shaped slices and set aside. Cut bacon into 0.3cm-thick slices and set aside.

Slice the pork ribs into inch sections, put them into a pot and add cold water, boil over high heat, then pull out the pork ribs and rinse with running water to clean the blood. Put the pork ribs back into a clean pot, add cold water, cover with a lid, bring to a boil over high heat, and then cook over low heat for 20 minutes. When serving, add to the bottom of the sour soup fish pot and cook for 10 minutes.