Ingredients

Dawan fish

1

pickled vegetables

1 package

ingredients

oil

of appropriate amount

salt

of appropriate amount

Lao Gan Ma; Old Godmother

2 scoops

thick broad-bean sauce

1 spoon

coriander

of appropriate amount

ginger

of appropriate amount

Hot pot dishes

of appropriate amount

scallion

of appropriate amount

step

1. I bought a big Anhui fish, and the stall owner helped me cut it into pieces. The pickled fish seasoning 1 bag, the ingredients in it were too spicy, so I used my own seasoning.

2. separate and wash the fish bones from the fish meat, slice the fish meat with an oblique knife, and chop the fish bones into small pieces.

3. Add appropriate amount of liquor, oil, starch, salt, pepper and ginger to the fish fillets, mix well and marinate for later use.

4. Wipe the fishbone and fish head evenly with one or two spoonfuls of white wine to remove fishy smell, put oil in the pan and heat the pan, put the fishbone in the fish head, fry the sides slightly, and put it away for later use.

5. Put oil in the pan, add ginger and garlic, 2 tablespoons Laoganma, 1 tablespoon bean paste, and stir-fry red oil.

6. Then pour in sauerkraut and stir well.

7. add enough water to bring the fire to a boil

8. When the water is boiling, add the fish head bones and cook for a few minutes, then add some salt (the fried fish head bones have less fishy smell and the soup will be fresher and thicker).

9. Transfer the fish soup with Chinese sauerkraut to another small round pot to brush the hot pot, and add coriander to make it fragrant.

10. After the soup is boiled, add the fish fillets and you can eat it.

1 1. The side dishes of the hot pot are washed and cut in advance, and the side dishes are added according to your own preferences. It is especially recommended to put some white radish. If you eat too much indigestion, it has the effect of lowering qi and resolving stagnation, and the dietary fiber in it can help drive away the oil in the stomach.