Practice: 1. Clean the fish, cut it into fillets, then put the fillets into a pot, add a small amount of salt, white wine, dry fine soybean meal and mix well. Then cut the pickled cabbage into small pieces, and then cut off the green onion and spare.
2. Add the right amount of oil to the pot, when the oil is hot, add the garlic, pepper and stir fry, then add the bean curd, pickled chili peppers, pickled ginger, ginger and continue to stir fry. Then add the fish bones as well as fish fillets. When the fish slices start to fix, you can add a small amount of water, cooking wine, hot pot base, chicken essence, monosodium glutamate, refined salt, sugar, scallion. After boiling over high heat, turn down the heat and cook for a few minutes, then sprinkle with crispy soybeans and you're done.
Fish hot pot base recipe
Materials: 2000g of dried chili peppers, 400g of bean curd, 200g of ginger, 500g of one garlic, 400g of peppercorns, 60g of star anise, 20g of fennel, 30g of cinnamon, 20g of grasshopper, 10g of coriander, 5g of male cloves, 500g of chemical lard and 5500g of lettuce oil.
Practice: first of all, in the pot Add the right amount of water, when the water boils, the dried chili into the water blanch, and then remove and drain. Then put the dried chili into the blender, beat the chili into the second to spare. Add an appropriate amount of oil in the pot, and then add cooked vegetable oil and lard, after the oil is hot, add ginger, garlic fry, and then add the second to the chili pepper, bean paste continue to stir fry over low heat, and then add star anise, Sannai, cinnamon, grass jelly, sesame leaves, public cloves continue to stir-fry, when the fried flavor, and the overall color rendered brownish red later, and then continue to add peppercorns to stir-fry, and then turn off the fire to cover the lid of the pot to simmer! A period of time, when the pot of natural cooling of the ingredients, hot pot base on the production is complete.