Materials: One fresh fish head (more than two kilograms), fish meat (fillets), and several tomatoes. Hot pot ingredients: Aniseed, bay leaves, Sichuan peppercorns, dried chili peppers, ginger slices, chives, and garlic cloves. Spicy Fish Head Hot Pot Edit this paragraph Spicy Fish Head Hot Pot Method 1. Process the fish first. Wash the killed fish. When washing the fish, remember to rub the black membrane on the abdominal wall, cut off the fins, cut off the fish head, and cut the head into two pieces. 2. Cut the fish body into three sections close to the fish bones. Press the fish sections with your hand. Use the other hand to hold the knife against the upper edge of the fish spine and push it closer. Feel the position of the fish bones and adjust the direction of the knife in time. Cut each section in half. 3. Place the fish pieces horizontally with the fish meat facing up and the fish skin facing down. Use a knife to slice them one by one from the tail to the head. The thickness of each slice is about 5-7 mm. Otherwise, the fish fillets will break into pieces when cooked! 4. Put the fish into the basin, add appropriate amount of salt, mix well, and let it sit for a few minutes. 5. Slice tomatoes, cut ginger and garlic into thin slices, and cut green onions into sections. 7. Heat up the wok, add cooking oil, wait until the oil is 60% hot, add Sichuan peppercorns and sauté until fragrant, then add bay leaves, dried chilies, ginger, green onions and stir-fry until fragrant. 8. Pour in boiled water and put the fish head, Boil the fish fillets and tomatoes over high heat for a few minutes, then season. Finally, add garlic leaves and coriander to complete the spicy fish head hotpot recipe. Spicy fish head hotpot can be described in four words: fresh, numb, spicy and fragrant. The fish head is particularly smooth and tender, and it tastes great! Especially suitable for winter. It has the effect of dispelling rheumatism and is very suitable for middle-aged and elderly people suffering from rheumatism. Edit this section on the taste characteristics of spicy fish head hot pot. Spicy fish head hot pot is fresh, healthy and exciting. It is especially suitable for the humid areas in the south of the Yangtze River, and is extremely effective for symptoms such as arthritis and rheumatism. It is mainly reflected in the three characteristics of the pot bottom, fish head and flavor plate. It has two different flavors, two different levels and two different feelings from traditional hot pot. The bottom of the pot is a single pot and a single stir-fry, and the recipe is carefully selected and exquisite. The choice for spicy fish head hot pot is usually bighead carp head, with bright fish eyes and bright red gills. Bighead carp is commonly known as silver carp or fat-headed fish, and the head accounts for more than one-third of the body. The nutritious and delicious fish head hot pot has been recorded in the "Compendium of Materia Medica", "The beauty of bighead carp lies in the head." Sichuan fish head hotpot is called a natural green health food by urbanites. The authentic taste of spicy fish head hot pot is a variety of complex flavors that are slightly numb, slightly spicy, fresh, fragrant, hot and refreshing. It is beneficial and harmless after eating. It can be said that those who like spicy food prefer spicy food, and those who are afraid of spicy food are not afraid of it. hot. The recipe of spicy fish head hot pot is simple and is a common dish in the Meishijie hot pot base recipe. The taste of spicy fish head hot pot is salty and fresh, and the method is hot pot. But how to make homemade spicy fish head hot pot is the most delicious? It mainly depends on your own taste. Adjust the details according to your taste habits, and let yourself make this homemade spicy fish head hot pot according to your feelings. The hot pot base has a spicy flavor. Not only is the soup bright red in color, the spicy flavor is rich, but it is also rich in nutrients. Edit this paragraph Spicy Fish Head Hot Pot Base Making Spicy Fish Head Hot Pot Base Recipe Seasoning ingredients: 150 grams of Pixian Douban Auxiliary ingredients: 60 grams of dried chili peppers, 25 grams of dried Sichuan peppercorns, 20 grams of green onion sections, 15 grams of ginger slices, 15 garlic cloves Grams, 15g pickled ginger slices, 60g minced pickled peppers, 30g pickled green cabbage stems, 5g grass fruit, 4g star anise, 3g cinnamon, 5g white cardamom, 3g amomum villosum, 1g cloves, 2 fennel grams, 3 grams of geranium leaves, 2 grams of Lingcao, 1 gram of Pai Cao, 5 grams of rock sugar, 10 grams of tempeh, 200 grams of cooked vegetable oil, and 300 grams of lard oil. Production process of spicy fish head hot pot base 1. Preparation before frying the hot pot base: first chop the Pixian watercress slightly, put the dried chili pepper and dried Sichuan peppercorns into the pot, add a small amount of cooked vegetable oil, bake over low heat until crispy, then Minced. Star anise, cinnamon, grass fruit, amomum villosum, cloves, fennel, bay leaves, lingcao and paicao are processed into powder to become spice powder. Cut the pickled green cabbage stalks into sections, pound the rock sugar into the size of rock sugar, wash the white cardamom, drain the water, and then break it. 2. The process of frying the hot pot bottom: Put the frying pan on medium heat, add cooked vegetable oil and lard oil, heat the oil to 30% heat, then add the white cardamom, and then fry the white cardamom over low heat until crispy. , then add green onion segments, garlic cloves, and ginger slices to the pot until they are fragrant, then add Pixian watercress, pickled ginger slices, minced pickled peppers, pickled green cabbage stems, rock sugar, and tempeh and stir-fry until fragrant, then add spice powder, Just stir-fry the chili powder and Sichuan pepper powder over low heat until the watercress becomes crispy, then pour the fried hot pot base into the hot pot basin. In this way, the fish head hot pot base is finished.