2. Wash the bean sprouts and coriander for later use.
3. Cut thousands of pieces into strips, cut shallots into chopped green onion, cut dried Chili shells into granules, and shred ginger for later use.
4. Scales and gills of silver carp are removed, washed and drained, bones of fish are cut into small pieces, and fish is sliced for later use (scales and gills are removed, fish belly is broken, and internal organs can be treated, or the boss can help when buying).
5. Put the fish fillets into a clean basin, add appropriate amount of salt, appropriate amount of raw flour, and an egg white (no yolk).
6. Squeeze evenly by hand and set aside for pickling.
7. Heat oil in the pot, add half of the hot pot bottom material and stir-fry to melt.
8. After stir-frying the base material, add shredded ginger, and add 1 spoon Pixian bean paste to stir-fry for several times.
9. Add appropriate amount of water, add fish head and chopped fish bones.
10. After the fire boils, add thousands of pieces, add 1 spoon of cooking wine, 1 spoon of soy sauce, 1 spoon of aged vinegar, and appropriate amount of salt.
1 1. Cook on high fire 15 minutes or so. Pick up the fish and thousands of pieces with a colander, put them in the bottom of the hot pot basin and smooth them.
12. Cook the bean sprouts for two minutes.
13. Take out the cooked bean sprouts with a colander and cover them on thousands of sheets.
14. Boil the soup in the pot until it boils, pour in the marinated fish fillets, and don't turn the fillets forcibly. You don't have to turn them after gently opening them with a spatula.
15. Cook over high heat for about two minutes until the fish fillets turn white.
16. Pour all the soup and fish fillets into the hot pot basin.
17. Sprinkle with chopped green onion, cooked sesame seeds, pepper and appropriate amount of sesame oil.
18. Wash the pan, heat it, add a proper amount of oil again, heat the oil to 70%, turn off the fire, dry the pepper shells and pour them on the fish fillets.