Fish hot pot, also known as hot pot fish, is one of the most common home cooking in Sichuan and Chongqing, the main ingredients are fish, hot pot base; there are sour soup, spicy, cold pot, dry pot and other flavors. Ba Tribute fish fishing live fish hot pot is mainly fresh and delicious. Compared with the traditional hot pot, the fish hot pot dishes are more abundant to meet the consumer demand, and at the same time, after eating the special fish, you can also shabu-shabu all the old hot pot can shabu-shabu dishes with better flavor, which is better for you to have a full stomach.

Base: 2,000g of dried chili peppers, 400g of PI county bean curd, 200g of ginger, 500g of garlic, 400g of peppercorns, 60g of star anise, 20g of crabapple, 50g of fennel, 30g of cinnamon, 20g of grasshopper, 10g of coriander, 5g of cloves, 10g of pulverized beans, 500g of lard, 5,500g of lettuce oil.

Method of production:

1, dried chili pepper section into a pot of boiling water blanch after blanching, fish out and drain, into the blender into the stranded velvet (or with a pestle and pestle pounded into velvet), made of patty cake chili pepper; Pixian douban chopped fine (or stranded velvet); ginger patted; star anise, cinnamon broken; grass clippings patted; lettuce oil refining and then cooled.

2, large frying pan on the fire, injected cooked vegetable oil and lard heat, into the ginger block, a single garlic burst incense, into the patty cake chili and Pixian bean paste, turn the spatula over low heat and stir-fry for about 1.5 hours to the water will be dry, and then into the star anise, Kaempferia, small aniseed, cinnamon, cinnamon, grass jelly, allspice, male cloves, Wicker, etc., continue to stir-fry for about half an hour to the flavor of overflowing and the color brownish-red, under the peppercorns stir-fried evenly, away from the fire! Cover and simmer, natural cooling that is into a dregs-free red soup hot pot base.