Raw materials: 1 chub head (about 800 grams), 200 grams of tender cabbage heart, 4 blocks of tender tofu, 10 tofu puffs, 60 grams of leeks, 6 cooked mushrooms, 10 grams of carrots, 10 grams of ginger, 30 grams of peanut oil, 5 grams of cooking wine, 1,000 grams of broth, salt.

Practice:

(1) fish head gill, wash, wipe dry with a clean cloth; tender cabbage heart, leeks wash, cut section; ginger pat broken; tofu bubble each cut into two halves; tofu cut salted two centimeters square block.

(2) frying pan is hot, put 15 grams of peanut oil burned to smoke, down into the ginger stir-fry, and then add the tender cabbage heart segment fried soft and removed. The original frying pan and then add peanut oil, hot, down into the fish head, fried to both sides of the yellow, cooking wine, add broth, put ginger, salt, stewed fresh flavor after pouring into the hot pot. Four weeks around the next tender cabbage heart, vegetables on the mushroom, carrots, tofu block, tofu bubble, injecting broth, seasoned with salt, cover the pot and cook for a few minutes, while cooking, while eating under the leeks.

Two,

Materials: 1 chub head with part of the fish (weighing about 600 grams), 4 carp (weighing about. 400 grams), 200 grams of Chinese cabbage, lean pork, asparagus, luncheon meat, hydrated shiitake mushrooms lOO grams each, 150 grams of tofu, 50 grams of flat mushrooms.

Seasonings: 25 grams of ginger, 30 grams of green onion, 15 grams of refined salt, 50 grams of cooking wine, 3 grams of monosodium glutamate, 5 grams of pepper, 10 grams of peppercorns, 15 grams of pickled chili peppers, 2,500 grams of fresh soup, 150 grams of lard.

Practice:

1. chub head washed, remove scales and gills, sop up the water, from the top of the chopped into two pieces, with a little salt, cooking wine yards to taste. Carp scales dig gills, broken belly to remove viscera, clean, with four bamboo chopsticks were inserted into the fish belly from the mouth of each fish. Pork lean meat clean, remove sinews, sliced into large thin slices of Zhang. Wash cabbage, cut into sections. Slice asparagus and luncheon meat. Tofu into strips, blanch in a pot of boiling water, drain. Water hair mushrooms, mushrooms, remove the root, root, tear into small pieces. The above materials, except for fish head, each divided into two separate plates, symmetrical around the hot pot.

2. frying pan on a high flame, under the melted lard burned to 60% hot, put the fish head fried, under the ginger, green onions fried flavor, add fresh soup boil, add salt boil flavor, add peppercorns, cooking wine, pickled chili peppers, pepper and then boiled, scooped into the hot pot, under the monosodium glutamate boiled, remove the net froth, cook lO minutes, you can hot various raw materials. During which you can add 2 times a 3 times fresh soup and salt and other seasoning.

Miso plate: can be used chili oil, soy sauce, monosodium glutamate with a little salt mixed into each from a dish.

Note: This hot pot can be used in a variety of fish head, such as carp head, grass carp head, catfish head, etc., in which the chub head is the most tender and fragrant. Fresh soup can be used hen, pig bones boiled soup or broth, but the best carp soup, the flavor is particularly fresh. The ingredients can be added with pickled bok choy and pickled ginger to make it more appetizing. This soup can be drunk.