The ingredients of hot pot fish

A small piece of pickled ginger, green and red pickled peppers (according to your own taste), a small handful of scallions, about 20 peppercorns (if you like to eat numbness, put in more, if you can't eat it, put in less or don't put it in), 5-6 cloves of garlic, a pinch of salt, a pinch of sugar, a small spoonful of soy sauce, a moderate amount of cilantro and a piece of grass carp.

Hot Pot Fish Preparation Method

1, separate the fish bone and fish meat.

2, sliced fish fillets cleaned, put salt, cooking wine, pepper, egg white, a little starch to grasp the strong marinade.

3, hot pot of oil, put the seasoning stir fry, stir fry the flavor after adding bean paste, hot pot base, and then add the water to boil this time to the soup add soy sauce, sugar. Remember: salt should be based on the salinity of your soup to decide to add or not, soup boiled into the fish bones, cook about five minutes after adding mushrooms, cook for another five minutes, with a slotted spoon to the fish bones and vegetables into the bottom of the vegetable padded plate.

4, the soup boiled again, add the fish fillets cooked. Pour the fish fillets with the soup into a plate and sprinkle the garlic paste, chili noodles, pepper and sesame seeds on top. Heat a separate frying pan until boiling, then pour the oil over the garlic paste and sprinkle with cilantro.

Hot Pot Fish

Hot Pot Fish is a typical Szechuan dish in which fish is the main ingredient, usually spicy and numbing. It is made with tofu and seasonings; you can also add enoki mushrooms, flat mushrooms and potatoes as the base ingredients.