Ingredients:

1 fresh grass carp (about 1500g) or silver carp (2000g), 300g hot pot base, 200g Pixian watercress, pickled chili pepper 250g minced ginger, 150g pickled ginger, 15g dried chili section, 35g minced black bean, 30g ginger, 100g pickled sauerkraut, 4g Sichuan peppercorns, 30g garlic slices, 100g scallion section, 40g fried soybeans, chicken essence 20 grams, 15 grams of MSG, 25 grams of white wine, appropriate amount of salt, 8 grams of 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 it 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. Slice the pickled cabbage into thin slices and cut 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, pickled peppers, pickled 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, green onion and other seasonings, pour into the hot pot basin, and finally sprinkle in the crispy soybeans and serve.

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