Carp (grass carp and bighead carp) 1

Spicy hot pot bottom material? Proper amount

Appropriate amount of pepper (or dried pepper)

Ginger? 6 tablets

Garlic? 4 capsules

Onions? Two trees

Coriander? Two trees

Cooking wine? 1 spoon

White sesame? A small amount (stir fry for standby, you can put it or not. )

White pepper? 1 spoon

Chicken powder? Two spoonfuls

Raw pumping? Two spoonfuls

Sesame oil? Proper amount

Salt? 1 spoon-1.5 spoon

(There are 1 perilla leaves, which can be put or not)

Raw powder? 2 tablespoons (pickled fish)

Side dishes:

Baby dishes, lettuce, Chinese cabbage, bean sprouts, bean skin, Flammulina velutipes and so on. Proper amount

The practice of stone fish hot pot?

Prepare the fish, whole, or cut into sections or slices, cut off the spines on the back and stomach of the fish, and dip the fish in raw powder for later use.

Prepare spicy hot pot bottom material. This hot pot bottom material can also be used to make mala Tang.

Prepare ginger, onion, garlic, coriander and pepper.

Prepare all kinds of side dishes you like, baby dishes and lettuce.

Stir-fry white sesame seeds in a pot for later use.

All the above preparations have been made. (Can you play it? )?

Start cooking fish, add appropriate amount of water to the pot, add appropriate amount of spicy hot pot bottom material, and bring to a boil.

Put the whole fish, ginger, garlic, pepper, fried white sesame, 1 tablespoon cooking wine, 1 tablespoon white pepper, soy sauce and chicken powder into the pot. Cook on medium and small fire 10 minutes or so. After cooking for a while, turn the fish upside down and observe that the fish eyes turn white and the fish is cooked.

If the fish is sliced and cooked, cook the bones first and then the fish.

Add salt, sesame oil, side dishes and baby dishes to the pot and cook for 3 minutes.

Add lettuce, shallots and coriander and cook for 2 minutes.

A pot of delicious spicy stone fish hot pot is ready, let's eat.