1. Ingredients: 1 fresh grass carp (about 1500g) or silver carp (2000g), 300g hot pot base, 200g Pixian watercress, 250g minced pepper, soaked 150 grams of ginger, 15 grams of dried chili sections, 35 grams of minced black bean paste, 30 grams of ginger, 100 grams of pickled cabbage, 4 grams of peppercorns, 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 grams, 25 grams of white wine, appropriate amount of salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dry fine bean flour, and 800 grams of salad oil.

2. Slaughter and clean the fish, remove two fans of the clean meat, remove the abdominal spines, and cut into large tile-shaped pieces about 2 cm thick with a diagonal knife; chop the fish bones into large pieces. Cut the fish head into 4-6 pieces, add a little salt and white wine to taste for a few minutes, rinse the blood-stained mucus on the fish pieces with clean water, and then mix dry fine bean flour. Cut the sauerkraut into thin slices and the green onion into 6 cm sections.

3. Put the pot on a high fire, pour in oil and heat it to 60% heat. First add garlic slices and peppercorns and saute until fragrant, then add Pixian watercress, pickled peppers, pickled ginger, black bean paste, and old ginger. Saute until fragrant, 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, Add sugar, scallions and other seasonings, pour into the hot pot pot, and finally sprinkle in the crispy soybeans and serve.

4. Use a dry oil dish to dip Wujiang fish. The dry oil dish is prepared with dried chili noodles, cooked white sesame seeds, chopped fried peanuts, monosodium glutamate, chopped green onions, minced coriander, and hot pot original soup.