1 fresh grass carp (about 1500 grams) or bighead carp (2000 grams), 300 grams of hot pot base, 200 grams of Pixian bean paste, 250 grams of pickled chili pepper, 150 grams of pickled ginger, 15 grams of dried chili pepper, 35 grams of black beans, 30 grams of ginger, pickled pickled mustard greens 100 grams of peppercorns 4 grams of garlic 30 grams of green onion 100 grams of crispy soy beans 40 grams of chicken essence 20 grams of MSG 15 grams of white wine 25 grams of salt, white sugar 8 grams of wine 100 grams (or half a bottle of beer). 20 grams, 15 grams of monosodium glutamate, 25 grams of white wine, salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dry fine bean flour, 800 grams of salad oil.
Production:
1, fish slaughtered and clean, pick off the two net meat, pick off the abdominal thorns, with a diagonal knife method of cutting into about 2 cm thick tile-shaped block; fish bone chopped into large pieces, fish head split into 4-6 pieces, add a little salt, white wine flavor for a few minutes, with the water to wash away the fish block on the blood stain mucus, and then sticky dry fine soybean meal. Pickled sauerkraut cut into thin slices, scallions cut into 6 cm segments.
2, pot on high heat, pour the oil burned to 60% hot, first under the garlic, pepper burst incense, and then under the Pixian bean paste, pickled chili peppers, pickled ginger, edamame mushrooms, ginger stir-fried, and then the fish bones, fish slices were put into the pot; to be the surface of the fish slices solidified into shape, quickly add 1500 grams of water, and then into the cooking wine, hot pot seasoning, dried chili pepper section, chicken essence, monosodium glutamate, salt, sugar, onion sections and other seasoning, start pot! Pour into the hot pot basin, and finally sprinkled with crispy soybean can be served.
Fish with dry oil dish for dipping. Dry oil dish with dried chili noodles, cooked white sesame seeds, crispy flower kernel crumbles, monosodium glutamate (MSG), small green onion, cilantro, hot pot broth modulation and become.
Ingredients:
1 fresh grass carp (about 1500 grams) or chub (2000 grams), 300 grams of hot pot base, Pixi County 200 grams of bean paste, 250 grams of pickled chili pepper, 150 grams of pickled ginger, 15 grams of dried chili pepper, 35 grams of dried black beans, 30 grams of ginger, 100 grams of pickled pickled mustard greens, 4 grams of peppercorns, 30 grams of garlic, 100 grams of green onions, 40 grams of crispy soybean, 20 grams of chicken essence, monosodium glutamate (MSG). grams, 20 grams of chicken essence, 15 grams of monosodium glutamate, 25 grams of white wine, salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dried fine soybean flour, 800 grams of salad oil.
Production:
1, fish slaughtered and clean, pick off the two net meat, pick off the abdominal thorns, with a diagonal knife method of cutting into about 2 cm thick tile-shaped block; fish bone chopped into large pieces, fish head split into 4-6 pieces, add a little salt, white wine flavor for a few minutes, with the water to wash away the fish block on the blood stain mucus, and then sticky dry fine soybean meal. Pickled sauerkraut cut into thin slices, scallions cut into 6 cm segments.
2, pot on high heat, pour the oil burned to 60% hot, first under the garlic, pepper burst incense, and then under the Pixian bean paste, pickled chili peppers, pickled ginger, edamame mushrooms, ginger, stir-fried, and then the fish bones, fish slices were put into the pot; to be the surface of the fish slices solidified into shape, quickly add 1500 grams of water, and then into the cooking wine, hot pot seasoning, dried chili pepper section, chicken essence, monosodium glutamate, salt, sugar, onion sections and other seasonings, pot! Pour into the hot pot basin, and finally sprinkled with crispy soybean can be served.
Fish with dry oil dish for dipping. Dry oil dish with dried chili noodles, cooked white sesame seeds, crispy flower kernel crushed, monosodium glutamate (MSG), small green onion, cilantro, hot pot broth modulation and become.