(4 persons)

Ingredients: 65,438+0 fish heads with lopsided fish (weighing about 600g), 4 crucian carp (weighing about 400g), 200g Chinese cabbage, 65,438+000g lean pork, 65,438+000g winter bamboo shoots, 65,438+050g water mushroom, 50g.

Seasoning: 25g of ginger, 30g of shallot leaves, 3g of refined salt15g, 3g of monosodium glutamate, 5g of pepper noodles, 5g of pickled pepper15g, 2500g of fresh soup, 50g of lard150g and 20g of white vinegar.

working methods

1. Wash the head of silver carp, remove scales and gills, drain water, cut it into two sections from the top, marinate it with a little salt for 2 hours, put shallots in ginger slices, and wash and cut Chinese cabbage into strips. Slice the winter bamboo shoots and lunch meat separately. Tofu is changed into strips. Peel mushrooms and Pleurotus ostreatus and tear them into small flowers.

2. Put the wok on a big fire, add lard to 60% heat, add fish head to fry until golden brown, add ginger slices and pickled peppers to fry until fragrant, add fresh soup to boil, add a little salt, monosodium glutamate, chicken essence, pepper and perilla leaves, and add appropriate amount of white vinegar or pickled pepper water and pepper.

3. Cook the tofu, simmer it into milky white, scoop it into a hot pot, cook it, remove the floating foam, and you can eat all kinds of raw materials. In the meantime, fresh soup and salt can be added for seasoning two or three times.

Taste dishes: you can mix a little salt with Chili oil, soy sauce and monosodium glutamate, and each person has a dish.

skill

Note: All kinds of fish heads can be used in this hot pot, such as carp head, grass carp head and catfish head, among which silver carp head is the most tender and fragrant. Fresh soup can be chicken soup or soup made from hen and pig bones, but crucian carp soup is the best and tastes particularly delicious. Ingredients can be soaked in green vegetables and ginger, which is more appetizing. This soup can be drunk in moderation.