Materials: 1 chub head with part of the fish (weighing about 600 grams), 4 carp (weighing about. 400 grams), 200 grams of Chinese cabbage, lean pork, asparagus, luncheon meat, mushrooms each lOO grams of mushrooms, tofu 150 grams, 50 grams of flat mushrooms. Seasonings: 25 grams of ginger, 30 grams of green onion, 15 grams of salt, 50 grams of cooking wine, 3 grams of monosodium glutamate (MSG), 5 grams of pepper, 10 grams of peppercorns, 15 grams of pickled chili peppers, 2500 grams of fresh soup, 150 grams of lard.

Practice:

1. chub head washed, remove scales and gills, sop up the water, from the top of the chopped into two pieces, with a little salt, cooking wine yards to taste. Carp scales dig gills, broken belly to remove viscera, clean, with four bamboo chopsticks were inserted into the fish belly from the mouth of each fish. Pork lean meat clean, remove sinews, sliced into large thin slices of Zhang. Wash cabbage, cut into sections. Slice asparagus and luncheon meat. Tofu into strips, blanch in a pot of boiling water, drain. Water hair mushrooms, mushrooms, remove the root, root, tear into small pieces. The above materials, except for fish head, each divided into two separate plates, symmetrical around the hot pot.

2. frying pan on a high flame, under the melted lard burned to 60% hot, put the fish head fried, under the ginger, green onions fried flavor, add fresh soup boil, add salt boil flavor, add peppercorns, cooking wine, pickled chili peppers, pepper and then boiled, scooped into the hot pot, under the monosodium glutamate boiled, remove the net froth, cook lO minutes, you can hot various raw materials. During this time, you can add 2 or 3 times of fresh soup and salt and other seasoning. Flavor plate: can be used chili oil, soy sauce, monosodium glutamate with a little salt mixed into each from a dish.

Note: This hot pot can be used in a variety of fish head, such as carp head, grass carp head, catfish head, etc., in which the chub head is the most tender and fragrant. Fresh soup can be used hen, pig bones boiled soup or broth, but the best carp soup, the flavor is particularly fresh. The ingredients can be added with pickled bok choy and pickled ginger to make it more appetizing. This soup can be drunk.