Fresh grass carp 1 strip (about1500g) or silver carp (2,000g), 300g of hot pot bottom material, 200g of Pixian watercress, 250g of pickled pepper powder, soaked ginger150g, and dried Chili Festival/kloc-0. Kloc-0/00g, fried soybean 40g, chicken essence 20g, monosodium glutamate15g, white wine 25g, salt, sugar 8g, cooking wine100g (or half a bottle of beer), dried fine bean powder 60g and salad oil 800g.

Making:

1, clean the fish after slaughter, remove two clean meats, remove abdominal spines, and cut into tile-shaped large pieces with a thickness of about 2 cm by oblique knife method; Chop the fish bones into large pieces, chop the fish head into 4-6 pieces, add a little salt and white wine for a few minutes, rinse off the bloody mucus on the fish pieces with clear water, and then stick the fine bean powder evenly. Slice pickled cabbage and cut onion into 6 cm segments.

2. Place the pan on a strong fire, pour in the oil and burn it to 60% heat. First, add garlic slices and pepper to saute, then add Pixian watercress, pickled pepper, soaked ginger, lobster sauce and ginger to saute, and then put the fish bones and fillets into the pan respectively; When the surface of the fish fillets is solidified, quickly add water1500g, then add cooking wine, chafing dish bottom material, dried chili festival, chicken essence, monosodium glutamate, refined salt, white sugar, onion festival and other seasonings, pour into the chafing dish basin, and finally sprinkle with crispy soybeans to serve.

Wujiang fish are dipped in dry oil dishes. The dry oil dish is made of dried Chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, chopped green onion, coriander powder and hot pot soup.