Ingredients: grass carp meat or male fish meat, wild mountain pepper, apricot mushrooms, green onion, ginger, garlic, salt, cilantro, chicken essence, soy sauce, seasonal vegetables and so on.

Steps:

(1) Take about 1-2 pounds of fresh grass carp meat, remove the scales, wash it, and then remove the tail and spine spines of the fish.

(2) cut the fish into 0.3-0.5cm thick slices, pour salt, chicken essence, soy sauce, cooking wine, ginger juice

(3) take the apricot mushrooms a cut into uniformly thin slices, blanch them in boiling water for 2 minutes, strain the water and then rinse them with cool water, strain them and put them into a dish for spare

(4) according to your personal taste, take the appropriate amount of dried wild peppercorns, chopped and spare.

(5) Boil the oil in a pan and fry the marinated fish for 1 minute and a half, then lift it up and put it into a clean bowl.

(6) Boil the frying pan again, put the apricot mushrooms and wild peppers, ginger slices, into the pan, add salt and stir-fry together for half a minute, then add water and boil.

(7) Pour the fried flake fish into the bottom of the pot, boil, add chicken essence, soy sauce, green onion, cilantro and stir a few times.

(8) loaded into the hot pot in the top lay a few cilantro, according to personal preference behind you can also add small vegetables under the pot.