Main ingredient: 2,000 grams of carp

Accessories: 300 grams of chicken bones, 500 grams of pork ribs, 500 grams of cabbage, 400 grams of vermicelli, 200 grams of shiitake mushrooms (fresh), 200 grams of bean curd (northern), 100 grams of eggs

Seasonings: 60 grams of ginger, 70 grams of scallions, 100 grams of lard (refined), 2 grams of pepper, 17 grams of yellow wine, 5 grams of salt, 2 grams of MSG 2g pepper, 100g chili powder, 17g yellow wine, 5g salt, 2g monosodium glutamate (MSG)

Shabu-shabu Fish Fillet Characteristics:

This dish has a creamy white broth, fresh and tender fish, and a mellow and savory taste.

How to make shabu-shabu:

1. Remove the scales, viscera, head and tail, and fins of the carp, clean it, slice it along the big bones, remove the bones (together with the head and tail for spare use), and then slice it into thin slices that are 5-6 centimeters long, 3 centimeters wide, and 0.5 centimeters thick, and put them on two plates, or arrange them into the shape of a flower;

2. Pound the ginger into puree and mix it with the yellow wine to form a juice, and then filter the juice into the ginger juice;

3. cut scallions, ginger slices spare;

4. eggs into a hot frying pan, spread into the egg skin;

5. in the fish fillets sprinkled with salt and ginger juice, so that it is flavored;

6. In addition, divided into the heart of the vegetables, tofu, mushrooms, vermicelli in a plate;

7. frying pan on the high flame, put lard burned to 6% heat, put the fish bone, head and tail, chicken skeleton, pork ribs, ginger (20 grams), scallion, and add 2000 grams of water, simmer into white sauce, precipitate and filter;

8. take 1 hot pot, pour the soup into the pot, put in salt, monosodium glutamate, and adjust the mouth;

9. light a charcoal fire, so that the soup in the hot pot boiled, and then put the fish slices, cabbage hearts, vermicelli, paprika, egg skins, white pepper, bean curd, shiitake mushrooms together Serve;

10. Eat the sliced fish in the pot while shaking;

11. When the fish is finished, add the cabbage, vermicelli, egg skin, white pepper, tofu, and shiitake mushrooms to the pot and cook together.

Food Compatibility

Carp: Carp is not to be eaten with green beans, taro, beef and sheep oil, liver, chicken, thorn mustard, licorice, pumpkin, red beans and dog meat, and also avoided with Chinese medicine in the vermilion; carp and salted vegetables are incompatible: it can cause cancer of the digestive tract.