Cut the fish into small pieces, then add salt, pepper and cooking wine to catch it evenly, and finally add a little raw powder to wrap it evenly and marinate it 10 minute.
Prepare more accessories and put whatever you like. I usually like cauliflower and konjac.
There is also yuba, which is very suitable for the dry pot. This yuba should be soaked in warm water in advance. Now it can be soaked in a little hot water in winter, and it will take about 15 minutes.
Then, put the oil in the pot, and put the pickled fish pieces in. Be sure to put more oil. When the fish is put in, you can clip it out for later use. Never leave it in the oil for too long, which will affect the taste and not be tender enough.
Next, put the oil in the integrated pot, add the garlic, shredded onion and shredded carrot and stir-fry until fragrant.
Then put the prepared auxiliary materials, such as konjac, cauliflower and yuba, into stir-fry together. After stir-frying, you can add a little soy sauce and a little cooking wine.
Then, put the oiled fish pieces together, stir them gently with a shovel, cover the pot and stew for a few minutes, and finally sprinkle with cooked white sesame seeds and coriander segments. In winter, you can eat it directly in an integrated pot, and you can continue to heat and keep warm, which makes all the ingredients taste richer.