Main ingredients: 1500g of chub fish head, 500g of American frog.

Accessories: 80g celery, 100g onion. Hotpot side dishes: ham sausage, fresh fish maw, crucian carp, lamb slices, potato slices, spinach, soybean sprouts, bean skins, enoki mushrooms, slices of green bamboo shoots, slices of winter melon and so on. Common seasonings: 500 g of American frog fish head base, 80 g each of ginger, garlic, scallion, 20 g of dried green pepper, 20 g of dried chili, 150 g of sliced mustard greens, 150 g of sauerkraut, 20 g of chicken essence, 2 kg of fresh broth, 1.5 kg of old oil, 1 kg of white soup, 50 g each of celery and cilantro.

Specific method:

Minute the head of the fish into chunks (usually the small head of fish), and the head of the large fish into two, the head of the large fish, the head of the large fish, the head of the small fish into two, and the head of the large fish, the head of the large fish, the head of the large fish into two, and the head of the small fish. divided into two, large fish head is divided into four);

Celery washed, cut the length of 4 cm segment; onion washed, cut 0.3 cm thick slices;

Spices washed, chiseled with a wooden mallet; dried chili pepper segments into the boiling water in a large fire to boil, change the fire to cook for 10 minutes, fish out of the chopped fine; pickled chili peppers chopped finely.

The frog head, add salt, monosodium glutamate (MSG), egg white, starch code taste sizing, and then put into the boiling water for a short time, before the table into the fish head and seasoned hot soup.