The grass carp is washed to the fish bones, and the fish pieces are sliced, and the fish chops and fish head fillets are used. (It is also possible to replace the grass carp with fresh dragon fish)
The spare fish fillet is added with salt + cooking wine + starch and marinated for about 20 minutes.
Taking the time of pickling, copy the bean sprouts to the bottom of the dish for use.
Put the oil into the bottom of the pan and add the chili pepper to the onion ginger + sauce.
Add the clearing oil package in the package (the package is very flavorful, add according to your own taste, half pack to a whole package)
Pour in the right amount of water to boil, the amount of water should be about no fish fillets.
After the water is boiled, the fish fillet fish head is placed in the pot and boiled until the fish turns white. Then, together with the soup, pour into the pot with the side dish.
Take the pepper in the bag and put the dried chili on the fish. Another pot of hot oil (smoke can be smoked), quickly drenched into the basin.
The bag of 蜀九香 is different from the general hot pot seasoning. It contains 5 packs of sesame oil, 1 pack of solid seasoning pack, 1 pack of clear oil pack, 1 pack of pepper, 1 pack of chili, and the pot of pepper in the pot directly. Just fine.