1. Ingredients: appropriate amount of lard, salt, ginger, onion, garlic, pepper noodles, paste chili noodles, coriander, fish coriander, shrimp paste, fermented bean curd, soy sauce, MSG, etc. Side dishes: white tofu, cabbage, bamboo shoot leaves, spinach, etc.

2. Cut part of the ginger into shreds, chop the other part into minced ginger, cut the green onions into chopped green onions, chop the garlic into minced garlic, cut the coriander and fish coriander into sections and set aside.

3. Wash all the side dishes, cut the white tofu into 8 mm thick slices, fold the cabbage and spinach into sections, and cut the bamboo shoot leaves into sections.

4. Mix minced ginger, chopped green onion, minced garlic, coriander, fish, coriander and shrimp paste, fermented bean curd, soy sauce, paste of chili noodles, soy sauce and MSG into dipping water.

5. Heat 60% of the lard in the pot, stir-fry the shredded ginger until fragrant, add water and bring to a boil. The light fish hotpot base is complete.

6. Add the fish to the hot pot base and cook.