Raw materials:

500 grams of fish meat; (other fish can also be, such as chub, grass carp, etc.), 200 grams of belly slices, 150 grams of water hair hoof tendons, 250 grams of winter amaranth, 100 grams of carrots, lettuce 200 grams of white carrots, 100 grams of mushrooms 100 grams of potatoes 100 grams, soybean sprouts 300 grams.

Seasoning:

150 grams of mixed oil, 15 grams of mash juice, 15 grams of dried peppercorns, 25 grams of dried chili peppers, 30 grams of water starch, 1 egg, 15 grams of refined salt, 5 grams of sesame oil, 30 grams of bean curd, 2 grams of pepper, 50 grams of garlic cloves, 2 grams of monosodium glutamate (MSG), 5 grams each of ginger slices, garlic slices, 10 grams of scallions, 2500 grams of fresh drowning.

Method of production

1, the fish from the middle of the flat into two slices, and then diagonally sliced into a large piece of about l.3 cm thick, into the bowl with fine salt, mash juice code into taste.

2, the egg knocked into the bowl, stirred, add water starch, adjusted to the whole egg starch paste. With the fish slices with egg starch paste slurry evenly on the plate.

3, frying pan is hot, the oil, will dry pepper, dried chili peppers fried to a deep red with a slotted spoon fished up, placed on the vegetable pier guillotine; pot of oil poured out 2/3 into the bowl.

4, winter amaranth choose clean. Soybean sprouts, wash. Mushrooms soaked in warm water, panned to remove sediment, washed.

5, potatoes, lettuce washed and peeled, and washed carrots, white radish are sliced.

6, water hair hoof tendon slices.

7, belly slices and the above ingredients were on a plate on the table around the hot pot.

8, the pot on the fire, under the oil is hot, under the bean, ginger, garlic fried crisp for brown-red, add the right amount of fresh broth to boil, beat off the foam, put pepper, monosodium glutamate, garlic, green onion, dry pepper, dry pepper, add fresh broth and the remaining mixture of oil, pour into the hot pot to boil can be hot food.

Meals are made with garlic paste, sesame oil, monosodium glutamate, sesame seeds, salt and soy sauce, each from one dish.

Note:

1, fish fillets should be uniform in size and thickness, without wearing flowers.

2, the egg starch paste should not be too clear, so as not to affect the quality of the soup.

3, serving can add soup and salt to avoid bland flavor.