2. Pinch off the water on the finfish and dry it with a knife to sharpen it.

3. Put the hand cloth on the fishtail, cut the knife from the fishtail with the same edge, and take out the fishbone.

4. The knife is tilted 30 degrees, and the fish fillets are cut into 2mm fish fillets (without skin) from the tail. When the fish fillet reaches the abdomen, remove the big thorn in the abdomen and continue slicing.

5. Put the sliced fish into a bowl, add salt, sugar, chicken essence, soy sauce, umami and osmanthus wine, mix well, and refrigerate for 4 hours.

6. Add an egg white after curing, stir evenly from the middle to the outside, let stand for 10 minute, add starch and stir evenly.

7. When the oil is cooked, set it on fire with 30% heat, put the fillets into the oil pan, and the fish will turn white.

8. Heat oil in the pot, add Chili sauce and Pixian watercress and stir fry, then add dried Chili, pepper, onion, ginger, garlic and a little hot pot seasoning, stir fry and add water to boil, then add jujube.

9. Add fish skin and fish bone water to boil, add seasoning to taste, add a little osmanthus wine and one meter of rice vinegar, and simmer for half an hour.

10, pour the soup into the pot of the induction cooker, put it on the induction cooker, fire, add fish fillets, fish heads and other water, and then start adding chopped green onion coriander again.

1 1. Rinse the prepared duck intestines, beef omasum, meatballs and vegetables and put them on the table.