Methods:
1. live fish slaughtered after picking the gills and scales, remove the viscera clean, chopped off the head of the fish, and then the flat knife along the backbone of the fish meat, and then pick off the fish thoracic spines into the two net fish, with the positive and oblique knife, respectively, will be the two fans of the fish meat cut (sliced) into a thickness of about 0.6 centimeters of the fish slices and sizing the slices of fish with egg whites. Another fish head, fish bones into pieces, plus ginger, green onion, cooking wine, salt seasoning for more than 10 minutes to be used.
2. Pickled red pepper, pickled ginger, wild peppers, garlic cloves (part) were guillotine into minced, pickled pickles cut into small slices, another part of the garlic cloves mashed with a flavor plate.
3. Sit in the pot under the oil is hot, into the dried chili pepper section and pepper, choking out the flavor and then fish out, guillotine into a cutter chili pepper to be used. Pot on the stove will burn oil to 5 to 6 when hot, under the guillotine chopped bubble red pepper, bubble ginger, wild pepper, garlic rice, fried until the oil color is red and bright flavor overflow, and then into the pickled mustard greens, stir fry after the aroma of fresh broth, and into the head of the fish and fish bones simmering for more than 10 minutes; under the salt, chicken essence, pepper, cooking wine seasoning, poured into the hot pot pot, sprinkled with the knife mouth of the chili pepper, and with 75 grams of boiling oil can be poured on the seat.
4. Serve the sliced fish and other meat and vegetarian shabu-shabu on separate plates and use sesame oil, garlic paste, and monosodium glutamate (MSG) to make saucers for dipping.