2. Shred shallots and red peppers for later use.
3. Place the fish pieces horizontally, with the skin facing up and the skin facing down, and slice them piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5 mm thick.
4. Put the fish in a pot, add starch, white wine and proper amount of salt, mix well and let stand for a few minutes.
5. Heat the oil to 60% heat in a wok, then put the fish head and bones in the wok to drain the oil.
6. Leave the oil in the pot, first add ginger slices and pepper to stir fry, then add sauerkraut, Pixian watercress and millet spicy to stir fry.
7. Add1500g of water to the pot, add cooking wine and dried chillies and cook until the fish bones are tasty. Pick up the cooked fish bones and put them at the bottom of the hot pot basin.
8. Add chicken essence, salt, sugar, onion and other seasonings to the boiling sauerkraut water in the pot, and quickly add the fish fillets. Pay attention to unfolding the fish fillets. After the fish fillets change color, pour them into a hot pot.
9. Put a little pepper, red pepper, pepper, shallots and sesame seeds on the hot pot noodles.
10, after the pot is cleaned, pour a little oil and heat it, and pour ingredients such as red pepper on the hot pot surface.
What's more important in pickled fish hot pot is that the fishing thickness must be consistent.
Dietary taboo: Carp should not be eaten with dog meat, which will produce harmful substances. People who take asparagus and cinnabar can't eat it. All fish gall contains toxic ingredients harmful to human body. Never swallow fish gall.