Maoxuewang is a classic masterpiece of Sichuan cuisine. This spicy fish fillet hot pot evolved from Maoxuewang, and the soup is bright and spicy. Fish can be eaten by brushing, so the fish will be delicious, smooth and tender, and the more you eat, the more enjoyable it will be. Let's take a look at the detailed production method.

Ingredients: 500g silver carp, 300g duck blood, 500g tripe and 200g lettuce. Accessories: appropriate amount of oil, salt, 6 dried peppers, 3 grams of pepper, 20 ml of cooking wine, 60 grams of chafing dish base, 5 garlic cloves, appropriate amount of chicken essence, appropriate amount of onion ginger, 3 grams of pepper, 3 ml of white wine, appropriate amount of starch, appropriate amount of egg white, 3 grams of white sugar, soy sauce 10 ml, and 3 grams of broth essence.

Detailed production method: prepare all ingredients. Wash the silver carp and cut it from the tail. Slice the fish, leaving only the head and bones, and the head and bones for later use. The kitchen knife obliquely enters the fish fillets under the blade and is stacked in turn. Put the sliced fish fillets into a bowl, add salt, cooking wine, pepper, starch and half an egg white, and mix well for pickling. Heat the oil in a pan, add the fish head and bones, and fry until golden brown. Heat the soup pot and add the fried fish head, fish bones and onion ginger. Pour appropriate amount of boiling water, then add white wine, cover and heat over high fire.

Braised tripe and duck blood, peeled lettuce and cut into pieces. Boil the water in the pot, blanch the lettuce and let it cool for later use. Beef venetian blinds is also scalded with boiling water for later use. Boil duck blood for 3 minutes. At this time, the fish soup is cooked for use. Prepare seasoning, pour oil into wok, add chafing dish bottom material and stir-fry until fragrant, then add onion, ginger, garlic, pepper and pepper to stir-fry until fragrant. Then add the cooked fish soup, pepper, salt, white sugar, a little soy sauce and the essence of stock, and cook for 5 minutes to give off fragrance. Pour into a hot pot, add duck blood, fish fillets, lettuce and tripe in an alcohol stove, and rinse while heating.

Tips for making: Marinate the fish fillets with seasoning for a while, and the fishy smell will be removed, and the fish will taste smoother and tender. Boil duck blood for a few minutes to boil bleeding water, and it will be more reassuring to eat.