Grass carp must be slaughtered fresh, seasonings must be complete, cooking techniques must be appropriate, and the heat must be paid attention to in order to make delicious hot pot fish.

Ingredients: 1 fresh grass carp, 300g hot pot base, 200g Pixian watercress, 250g minced pickled pepper, 150g pickled ginger, 15g dried chili section, 35g minced black bean, 30g ginger, 100g pickled sauerkraut

grams, 4 grams of pepper, 30 grams of garlic slices, 100 grams of green onion sections, 40 grams of fried soybeans, 20 grams of chicken essence, 15 grams of MSG, 25 grams of white wine, appropriate amount of salt, 8 grams of white sugar, 100 grams of cooking wine, 60 grams of dry fine bean flour

, 800 grams of salad oil.

Method: 1. Slaughter and clean the fish, remove two fans of the meat, remove the abdominal spines, and cut into large tile-shaped pieces about 2 cm thick using an oblique knife method; chop the fish bones into large pieces, and split the fish head into 4 pieces.

-6 pieces, add a little salt and white wine to taste for a few minutes, rinse away the blood and mucus on the fish pieces with water, and then add dry fine bean flour evenly.

Cut the sauerkraut into thin slices and the green onion into 6 cm sections.

2. Place the pot on high heat, pour in oil and heat until 60% hot. Add garlic slices and peppercorns and saute until fragrant.

3. Add Pixian watercress, soaked chili, soaked ginger, black bean paste and old ginger and stir-fry until fragrant.

4. Then put the fish bones and fish fillets into the pot respectively; when the surface of the fish fillets is solidified, quickly add 1500 grams of water, then add cooking wine, hot pot base ingredients, dried chili knots, chicken essence, monosodium glutamate, refined salt, sugar,

Pour the green onions and other seasonings into the hot pot basin, then sprinkle in the fried soybeans and serve.