The white radish will be cleaned, scrape the skin and cut into pieces.

White tofu washed clean and cut into pieces, this tofu to buy slightly older, otherwise it is easy to cook.

Add the base and the right amount of water to the hot pot, and then put the white tofu, male fish and white radish all into the hot pot.

Boil the hot pot on high heat for about 20 minutes before serving.

The ancient name of hot pot is "antique soup", which is named for the "gudong" sound made when food is put into boiling water. It is a unique Chinese cuisine with a long history, and is a kind of food for young and old. According to evidence, the Warring States period that there is hot pot, then people pot for the pot, to the Song Dynasty, hot pot eating in the folk has been very common.

2, ingredients: fish 1000g, ginger 10g, garlic 10g, cinnamon 5g, dry chili 5g;

kill the fish wash and chop well spare;

ginger, garlic, cinnamon, dry chili wash and cut well spare, in the pot to add the right amount of vegetable oil;

add the right amount of pepper spare; add ginger, garlic, cinnamon, dry chili, stir-fry aroma;

Add an appropriate amount of water; add an appropriate amount of pickled peppers;

Add an appropriate amount of soy sauce, put the fish into the pot, cook for a while longer, cook until the fish is cooked through the flavor, start the pot, delicious fish hot pot is ready.

3, the steps of the family fish hot pot: fish sliced and washed, drained, poured into the cooking wine豁匀, and finally poured out of the basin of cooking wine without.

Put 6 tablespoons of salt exclusion, with the hand constantly mixing fish, until the fish slices sticky to stop. Because the fish head block is large, it is best to take out a separate marinade. Note: salt to put more, cooked and then put salt is not able to taste, so rather more than less.

Put in an appropriate amount of white pepper, to fishy flavor, pour an appropriate amount of sesame sesame oil, fragrance. Put in the right amount of starch to enhance the tenderness of the fish. If the starch is granular, you need to dilute it with water and put it in, it is recommended that it is best to beat it into powder. Note: starch do not put too much, or cook to faint soup, this recipe only put 4 spoons.

Onion cut into segments, garlic pat broken, ginger slices, dry chili, dry pepper with water to wash off the surface dust, and then dry chili pepper cut into segments easy to taste. Do not like to eat spicy and well can not put. Red pepper is more fragrant, green pepper is more numb, according to the situation of choice, this recipe uses green pepper.

Put vegetable oil in the pot and heat it up. Canola oil, corn oil, peanut oil, salad oil can be. The oil must be more, less flavor is much worse, it is recommended to put 150 grams to 200 grams.

When the oil temperature is 40% to 50% hot (with smoke coming out), pour in the onion, ginger and garlic to burst incense, followed by chili pepper segments and peppercorns, and turn off the fire a little lower, stir fry for half a minute. Add the secret base and add 1 to 1.5 liters of hot water. Note: Always heat the water.

Turn on high heat and boil the soup, add the fish head, 4 spoons of salt, 2 spoons of chicken essence, turn off the heat and simmer for 10 minutes to release the flavor of the base and fish head.

Take out the cooked fish head, ready to hit the oil plate.

Once the oil dish is done, start cooking the fish fillets. Turn the heat on low and add the fillets one by one until they are all in, then turn the heat from high to medium. Watch the fish until it turns white, about 3 to 4 minutes. Remove from the pan and prepare to eat.