Ingredients:

Live grouper, 100g spinach, 100g baby cabbage heart, 200g vermicelli.

Seasoning:

15g refined salt, 6g MSG, 8g sugar, 50g balsamic vinegar, 25g green onions, 50g minced ginger, 15g cooking wine, 3g pepper noodles , 2000 grams of clear soup.

Method:

1. Slaughter the live grouper fish, clean it, boil it in boiling water, take it out, rinse it and put it into the hot pot.

2. Wash the spinach and cabbage hearts, cut them into sections, and blanch them in boiling water; use boiling water to make the vermicelli. Put them together in the hot pot.

3. Add soup to the hot pot, ignite it, bring it to a boil, heat the lard with a large spoon, and add it to the hot pot.

4. Add refined salt, monosodium glutamate, balsamic vinegar, green onions, minced ginger, cooking wine, pepper noodles, etc. into the hot pot.

Bring the hotpot to a boil and serve immediately