Side dishes and ingredients: salt, 400 grams of tofu fish, 500 grams of spinach, 250 grams; 250g of beef balls, 250g of yuba, 500ml of bone soup and 50g of bean paste;

Ingredients: 450g grass carp head, 30g astragalus root, 20g medlar.

Chaoshan fish head hot pot practice:

1. Cut the grass carp and wash it for later use.

2. Heat the oil in the pot and add shredded ginger.

3. Slowly fry the grass carp head.

4. Prepare a pot of pork bone soup as the base soup.

5. Put proper amount of Astragalus membranaceus and Lycium barbarum in the hot pot (both should be washed).

6. When the fish head is fried to golden brown, you can pour in the pork bone soup.

Fish head hot pot originated from the famous Sichuan casserole fish head, which developed and spread widely in western Sichuan. Cooked with silver carp head and a variety of accessories, the meat is smooth and tender, and the soup is delicious, which is suitable for all seasons, especially for the elderly in winter.