- Prepare ingredients-

1 seabass

5 slices of ginger

1 onion

2 green onions Duan

1 bag of bean sprouts

1 bag of young bamboo shoots

1 box of Enoki mushrooms

2 tablespoons of salt

Yellow wine 30ml

White wine 10ml

1 pack of Haorenjia pickled fish seasoning

- Steps-

1. Mosquito chose this pickled cabbage Fish seasoning bag~

2. Cut the seabass into thin slices, first split along the spine bones, and then slice along the ribs (the reason for choosing seabass is because there are very few fish bones even when sliced, so in a mixed soup like this , try to choose fish with less spines), put pickled fish seasoning packets, rice wine, and white wine into the fish fillets (I used the leftover Eucommia ulmoides wine from Babi Drink)

3. Slice the ginger and chop the onion. Silk. Put 100ML oil in the pot and sauté the ginger slices and onions until fragrant.

4. Add the pickled cabbage buns and stir-fry until fragrant, then add the pickled pepper buns and chili sauce buns (it tastes like rice noodles~) and stir-fry until the water dries up. Add two large bowls of water to 2/3 of the height of the pot. Add salt and scallions, cover and cook until the water boils.

5. After the water boils, use chopsticks to pour the fish fillets into the pickled cabbage pot one by one.

6. Wait until the color of the fish fillets turns white

7. Put them in Add bean sprouts, young bamboo shoots, and enoki mushrooms, open the lid and cook for 5 minutes.

8. Take it out of the pot ~ it’s done! This big pot is enough for a family of four~