Preparation materials: 1 big Wan fish, pickled cabbage 1 package, oil, salt, 2 spoons of dry mother, 1 spoon of bean paste, cilantro, ginger, hot pot vegetables, green onions, moderate.

1, buy a large Anhui fish, the stall owner to help chop a good block, pickled fish seasoning 1 package

2, will be separated from the fish bones and fish wash clean, fish cut into thin slices of diagonal knife, the fish bone chopped into small pieces

3, the fish sliced into the appropriate amount of white wine, oil, cornstarch, salt, pepper and ginger, marinate in standby

4, the fish bones and fish head with a couple of tablespoons of white wine wiped out to be fishy. (Fry the fish head and bones, less fishy, the soup will be more fresh and thicker)

9: Transfer the pickled fish soup to another small round pot for shabu-shabu, and add cilantro to enhance the aroma

10: After the soup is cooked out, put in the fish slices and then you can eat it