How to make spicy and hot fish hot pot ~ A: grass carp 1 (about 1 000g) as the main ingredient, eggs1,salad oil1000g, broth1250g, etc. Production process: 1. Grass carp is scaled, gilled, laparotomy, eviscerated and washed, then two fish are removed with a knife, and the fish head and money bone are cut into pieces. 2. Slice the fish with an oblique blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste. 3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and boil over high heat. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Put the bean sprouts at the bottom of the soup basin. After the fishbone is cooked, pick it up and put it in the soup basin. 4. Shake the fish fillet into the pot, pick it up when it is just broken and put it on the fish bone. Then add ginger slices, garlic cloves, onion knots, pepper noodles, monosodium glutamate, pepper, dried peppers and so on. 5. Wash the pot, add salad oil and heat it to 70%, pour it into the soup basin and simmer for one or two minutes. The taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil. Restaurants usually have red oil in advance, so pay attention to the oil temperature. If it is high, it is easy to paste peppers and dried peppers. Low is not spicy or fragrant. Fish must be live fish, such as grass carp, snakehead, chubby fish and carp. Soup must have a taste, and cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time. Pepper and pepper can be increased or decreased according to their own tastes. Material preparation before production: 1. Grass carp with fish scales and fins removed 1 piece, 2.5 kg-3.5 kg (chubby head fish can also be used if you like fish heads); 2. One catty of soybean sprouts (copied with boiling water until it is 80% ripe for use); 3. A small bag of mustard tuber ("Yuquan" brand is enough); 4. Peel off two garlic heads and cut off the roots for later use (twice with a knife); 5. A piece of peeled ginger (about 50 mm square); 6. Appropriate amount of peppers and dried peppers (according to my experience, you can use the "delicious" brand, about one small bag of each); 7. A small bowl of salad oil; Start work: 1. Chop off the fish head and divide it into two halves; 2. Put the fish flat, and separate the two large pieces of fish from the fish raft with a sharp knife; 3. Continue to cut the two large fillets into suitable fillets; 4. Divide the fish chops into three or four parts and put them together with the fish heads for later use; 5. Put an egg white, a little salt, dry starch and cooking wine into the fish fillet and mix well (it is best to grasp it by hand); Hot preparation: 1. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly with low fire; 2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use; 3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells; 4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water; 5. When the fish head soup is cooked to taste, spread the fish fillets in the boiled soup; 6. Fish fillets will be cooked quickly. Add appropriate amount of chicken essence, white pepper and salt and pepper powder before taking out the pot; Can make up the pot: 1. Be sure to use a pot big enough (you can also consider using electric hot pot), and put the copied bean sprouts and mustard tuber in it; 2. Pour a series of fish fillet soup into this basin; 3. Finally, pour the pepper and oil in half a bowl on it; There are several points to note: 1. Don't stir-fry pepper, because it is fried with oil, so don't use fire, otherwise it will affect your appetite and be harmful to your health. Second, the taste of fish is pickled from the front, so we should not consider seasoning from the back as usual, but marinate thoroughly. You can put a little chicken salt and a little more