(4 servings)

What to use: 1 chub head with part of the fish meat (weighing about 600 grams), 4 crucian carp (weighing about 400 grams), 200 grams of Chinese cabbage, 100 grams each of lean pork, asparagus, luncheon meat, and mushrooms in water, 150 grams of tofu, 50 grams of flat mushrooms.

Seasoning: 25 grams of ginger, 30 grams of scallion leaves, 15 grams of refined salt, 3 grams of monosodium glutamate, 5 grams of pepper, 15 grams of pickled chili peppers, 2,500 grams of fresh broth, 150 grams of lard, 20 grams of white vinegar.

Practice

1. chub head clean, remove scales and gills, sop up the water, from the top of the chop into two pieces, with a little salt. Small onion leaves ginger. Marinate for 2 hours, cabbage washed and cut into strips. Asparagus. Lunch meat are sliced. Tofu changed into strips, hydrated shiitake mushrooms, flat mushrooms to remove the stems and roots, torn into small pieces.

2. frying pan on a high flame, under the lard burned to 60% hot, into the fish head fried golden brown, under the ginger, pickled chili pepper stir fry flavor, add fresh soup boil, add a little salt. Ajinomoto. Chicken essence. Pepper. Perilla leaves. Add appropriate amount of white vinegar or pickled chili water. Pepper.

3. Boil into the tofu slow simmering into a creamy white, ladled into the hot pot, boiling, remove the foam, you can hot various ingredients. During which you can add 2 times a 3 times fresh soup and salt and other flavoring.

Miso plate: can be used chili oil, soy sauce, monosodium glutamate with a little salt into a dish per person.

Tips

Note: This hot pot can be used in a variety of fish head, such as carp head, grass carp head, catfish head, etc., in which the chub head is the most tender and fragrant. Fresh soup can be used hen, pig bones boiled soup or broth, but the best carp soup, the flavor is particularly fresh. Ingredients can add pickled vegetables, pickled ginger, more appetizing. This soup can be consumed in moderation.