It is great to eat hot pot in winter. It's spicy and fragrant here, especially the hot pot brings an atmosphere to people. Today, I will teach you how to make fish head hot pot with our secret spicy sauce. It is super delicious and won't get angry.

Ingredients: fish head, radish, Flammulina velutipes, vermicelli, green garlic, millet pepper and Hangzhou pepper.

Practice: first cut the green garlic into small pieces, slice the radish, cut the Hangzhou pepper into small rings, and cut the millet pepper into rings for later use.

Wash Flammulina velutipes and pick them into small flowers, then spread them evenly on the bottom of the casserole, and then spread radish slices on them.

Chop the fish head into salad, put a flower knife on the fish, sprinkle with salt and marinate for about half an hour.

Boil the water in the pot, add the boiled vermicelli (be careful not to overcook it), then pick it up and spread it in a casserole.

After the fish head is marinated, it is also put into the casserole.

Add a piece of lard and a little ordinary oil to the pot. When the oil is hot, add a spoonful of bean paste and secret spicy sauce. After frying, pour in some water and a little white wine, stir fry a few times, and then add the right amount of soy sauce and sugar. After the sugar melts, add a little water.

Pour the soup cooked in the last step into the fish head casserole, then cover the pot and stew slowly until the fish head is cooked, then add the chopped green garlic, persimmon pepper and millet pepper, cover the pot and continue to stew.

Heat the oil in the pot, pour the hot oil on the pepper, so that you can open the lid and enjoy it.