Materials: one grass carp (about 2.5 pounds), Chinese cabbage, cucumber, enoki mushrooms, lettuce, pickled radish, wild peppercorns, vine peppercorns, lantern peppercorns, ginger, green onion, garlic, egg white.

Seasoning: bean sauce, hot pot base, cooking wine, pepper, chili oil.

Preparation:

1, grass carp killed and processed clean sliced into fish fillets to be used, fish head chopped, fish bone chopped section. Onion, ginger, garlic cloves, coriander chopped to be used.

2, the sliced fish with cornstarch and egg white gently scratched, and then add a small amount of onion, ginger and garlic crushed gently scratched, marinated for about 1 hour or so so that the fish slices fully flavored.

The practice and steps of boiled fish:

1, pour oil in the pot on low heat, when the oil is hot, put the rest of the onion, ginger and garlic crushed incense, and then put chili pepper noodles fried fried red oil, and then put a little shiso fried, and then add the right amount of water to boil over high heat to boil the water to boil and put the head of the fish and the fish bones stewed into the soup, to be stewed for a longer period of time so that the various flavors fully into the soup.

2, and so the fish soup stewed after the open fire, the marinated fish fillets into the pot, cook until the fish meat white can turn off the fire. It's easy to cook the fish for a long time, and the texture of the fish will be firewood.

3, the cooked fish fillets and other all poured into a clean pot, sprinkle into the coriander and chopped green onion on top.

4, the original pot clean and dry pour oil, oil hot, put the dry red pepper section of small hot, until the dry red pepper surface a little yellow with black, even with the oil with chili pepper all poured in the pot with fish can be opened to eat.