Ingredients: 2 kg of fresh silver carp.

Seasoning: Material A (3 grams of pepper, 25 grams of garlic, 85 grams of onion, dried pepper 12 grams) and Material B (Pixian bean paste 180 grams, 20 grams of ginger slices, 200 grams of pickled pepper, 20 grams of pickled ginger 120 grams, 75 grams of pickled cabbage slices).

Production method: (1) Slaughter and smelt the fish, take it out, and cut it into tiles about 2 cm thick with a knife; Cut the fish bones into large pieces, split the fish heads, season with salt and white wine 10 minutes, and then pat the powder.

(2) Set the pot on fire, pour in oil and burn it to 60% heat. Stir-fry material A first, then stir-fry material B, and then put the fish bones and fillets into the pot respectively. After the fillets are solidified, quickly add 2kg stock, then add material C in turn, boil the pot and pour it into the hot pot basin. Finally, sprinkle with crispy soybeans and serve.

Dry rape: (6 grams of Chili noodles and cooked sesame seeds, 6 grams of crispy peanuts 10, 3 grams of monosodium glutamate, 5 grams of chopped green onion and 5 grams of coriander) seasoned with the original hot pot soup.