2, the fish meat above the fish spines slice down, the fish head, fish bone chopped into pieces.

3, add salt, cooking wine and mix well to marinate in flavor, cut the fish into thin slices.

4, put into a bowl, add salt and cooking wine and mix well to marinate and set aside.

5, garlic, ginger cleaned and sliced, green garlic cleaned and cut into pieces spare.

6, millet pepper washed and chopped, pickled peppers chopped spare, pickles cut into sections.

7, pot on the fire, put the oil hot, put pepper, millet pepper, ginger, garlic slices burst incense.

8, into the pickled peppers, sauerkraut fried.

9, add water (broth to join the better) boiled over high heat, add the marinated fish bones, cook for 20 minutes.

10, spinach wash, enoki mushrooms remove the roots and wash, tear into small spare.

11, asparagus shreds washed and spare, mushrooms washed and torn into small pieces.

12, Crispy tofu washed and cut into pieces spare.

13, add salt, pepper, monosodium glutamate (MSG) to the cooked pickled fish and pour it into the hot pot.

14, put green garlic segments, dried chili peppers, peppercorns, drizzle about 100 degrees of cooking oil, slow cooking over low heat.

15, put the marinated fish slices into a bowl can be.