250g of fresh grass carp is slaughtered and cleaned, clean fish is taken, sliced into slices with a thickness of 0.4cm, salt 1 g, pepper 0.5g, cooking wine 5g, cornmeal10g are added, and the celery10g is cut into 3cm sections for later use. 2. Marinate the fat sausage 1. Wash the fat sausage1000g, put it in a boiling pot, add 20g of garlic, cook for10min, take it out and rinse it with clear water. 2. Add 6,000 grams of clean water to the pot, add 20 grams of salt, 20 grams of soy sauce, 0/5 grams of onion/kloc-,0/5 grams of ginger/kloc-,5 grams of star anise, 4 grams of fennel, 3 grams of cinnamon, 3 grams of nutmeg, 3 grams of Amomum tsao-ko, 3 grams of dried tangerine peel, 3 grams of Amomum villosum and 3 grams of cloves, and boil over high fire, skimming.

3. Boil the blanched fat sausage in a marinade pot, and then cook it with slow fire. 3. The method of fat sausage fish 1. Put the fish into 60% hot salad oil, then take it out and control the oil. 2. Wash 200 grams of fat sausage, blanch it, put it in a brine pot, take it out and cut it into hob blocks. 3. Hot pot, pour 25 grams of salad oil, when it is heated to 40%, add 0/00 grams of mung bean sprouts/kloc-and 50 grams of auricularia auricula, stir-fry until it is broken, and put it into the bottom of the container.

4. Hot pot, pour 200 grams of oil, when it is 60% hot, add 30 grams of Pixian bean paste and stir-fry until fragrant, add 20 grams of ginger slices and garlic rice, and continue to stir-fry with homemade chafing dish material 150 grams, add 400 grams of water, add marinated fat sausage and oily fish fillets, and add chicken essence, white wine, pepper and salt.

5. Put10g of dried pepper and pepper on the dish, pour hot salad oil and sprinkle 5g of coriander.

4. Hot pot bottom material practice

1. 300g of butter is cut into small pieces, 300g of Pixian bean paste is finely chopped, 350g of dried chili (boiled in a boiling water pot for 2 minutes, taken out and twisted into Ciba chili), 20g of ginger is broken, 40g of garlic is peeled, 60g of green onion is tied into knots, 30g of rock sugar is broken, and 20g of star anise is broken.

2. Hot pot, pour 500 grams of oil. When it is heated to 40%, add butter to boil, add ginger, garlic cloves and shallots to stir-fry, add Pixian bean paste and Ciba pepper, and stir-fry for 20 minutes with low fire. When the bean paste is dry, the aroma is overflowing and the pepper is slightly white, pick out the shallots from the pot.