Wujiang fish hot pot
Ingredients: 1 fresh grass fish (about 1500 grams) or flower squid (2000 grams), 300 grams of hot pot, 200 grams of Douban Douban, 250 grams of chili, 150 grams of ginger, dried pepper festival 15 grams At the end of the bean, 30 grams of ginger, 100 grams of sour vegetables, 4 grams of pepper, 30 grams of garlic, 10 grams of garlic, 50 grams of oil, 20 grams of chicken, 15 grams of MSG, 25 grams of white wine, salt, salt, salt, salt 8 grams of sugar, 100 grams of cooking wine (or half bottle of beer), 60 grams of dry fine bean powder, 800 grams of salad oil. Production: 1. Fish and kill, the net, remove the two but meat, remove the abdomen, cut into a tile of about 2 cm thick with a slope; the fish bones are large, the fish head is smashed 4 -6 block, add a small salt, white wine odor for a few minutes, rush to the blood mucus on the fish block, and then stick to dry peas powder. Sliced into a piece of sour, onion, cut into 6 cm. 2, in the pot, pour the oil to 60% heat, first get the garlic, the pepper is fragrant, then the county Douban, the pepper, the ginger, the beans, the old ginger, then the fish Bone, fish fillets are placed in the pot; when the surface of the fish is solidified, 1500 grams are added, and then the cooking wine, the hot pot substrate, dried pepper festival, chicken, monosodium glutamate, salt, sugar, allum festival, etc. Pour in the hot pot in the pan, and finally sprinkle the oil. Wujiang fish with dried oil discs. Dry oil disc with dried chili noodles, cooked white sesame, oil pastel, monosodium glutamate, small green onion, coriander, hot pot ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
Sichuan Full Street is, Shanghai where there is a taste more pure trouble to inform me
