1. It is best to choose fresh catfish, which has good meat quality and is not fragile.

2. After boiling water on the spot, immediately cut open the belly, then throw it into a huge casserole, then add ginger, sauerkraut, bamboo shoots, taro stalks, water spinach, tofu and other condiments, and stew it in a cooked, steaming thick pot.

3. Bring the cooked fish pot to the table, and the fresh fish soup is still bubbling, which will make people feel delicious and refreshing. "Tanglou Fish Pot" is mainly fresh and sour, and its taste is light.

By the way, Sichuan style "fish pot".

The making method of Sichuan style fish pot is similar to "Hainan", and it is also the main material for killing fresh catfish. The difference is that the chef first puts the fish in a wok and adds some auxiliary materials such as vermicelli, cabbage, tofu, bean sprouts, lobster sauce and so on. Stewed. When it is about seven ripe, he slowly stews it in a casserole. Open the lid when eating to make sure the fish is delicious. It will taste better if you add some peppers prepared by the shopkeeper.

Fish pot is not a big dish, but it is a fresh and delicious home-cooked dish with low consumption.

Very popular.

Thank you!