Material preparation: grass carp, (bones, oyster mushrooms, tofu, potatoes, meat, fried fish, dried shrimps) celery, coriander, pepper, dried chili, watercress, hot sauce, red oil, cooking wine, white wine , soybean flour, star anise, fennel, cinnamon, bay leaves, sage, soy sauce, salt, monosodium glutamate, chicken essence, pepper, ginger, onion, garlic.

Preparation method:

1. Wash the grass carp (choose the fish according to your personal preference) and cut it into pieces. Add soy flour, salt, cooking wine, white wine, and ginger slices and marinate half of it. hours to remove the fishy smell.

2. Put the marinated fish into the oil pan and fry until golden brown. (Be careful not to overheat the heat)

3. Put the fried fish into a sieve to drain the oil ,cool down.

4. Prepare another pot for scalding. Add bones, meat, fried fish, shrimp skin, oyster mushrooms, MSG, chicken essence, and salt in order to season (you can also add tomatoes). After blanching, just add tofu and potatoes.

5. Next we use the oil left over from frying the fish just to season it. First add the garlic and stir-fry, then add the peppercorns, dried chili peppers, watercress, chili sauce, star anise, fennel, cinnamon, bay leaves, and sage, stir-fry until fragrant, then add an appropriate amount of hot pepper and simmer over low heat for a while. Then add a small amount of white sugar, soy sauce, and red oil for color. Finally, add green onions, chicken essence, MSG, and salt to taste.

6. Put the fried fish in the pot with the ingredients and cook for a while, being careful not to break the fish.

7. Put some coriander on top of the cooked fish and you’re done.

8. Put the vegetables cooked in the blancher on top of the fish. This way, red and white match It's not that spicy when you eat it. If you like spicy food, you can just cook some vegetables after eating the fish.

This is super spicy. People who are afraid of spicy food can cook the white version directly in the prepared hot pot.