Raw materials: male fish, {from the head chopped open, spine knife} 2.5-3 pounds, local green and red bell pepper each 3, cut a finger wide section, ginger, garlic, perilla a number of {Perilla preferably fresh, take the leaves, 7-8 slices, shredded}, dry Chao Tian Pepper Powder a little, the necessary seasonings are salt, monosodium glutamate, chicken essence, white vinegar, sugar 2 grams, a slice of tofu milk.

Practice: red pot, a spoonful of oil, until the oil rolled smoke, under the ginger and garlic, salt 2 small spoon, and then under the fish, the first fried back, to the skin golden brown when turned to fry the other side, off a little white vinegar, add about 2 kg of water, at the same time, will be adjusted to the curd milk juice poured into the soup, add sugar, dried chili powder, covered with a lid and cook fiercely, after the water boiled and then boil for 3 minutes to the soup is milky white;

3 minutes After opening the lid, the chili pepper segment and perilla into the pot, and then add chicken MSG seasoning, fierce fire continue to cook for a minute from the pot, multiplied in the hot pot pot, soup point a little lard, do the oil, sprinkle with green onions, fresh and delicious boiled live fish on it!

I wish you happy cooking and eating!