Fish hotpot is one of the dishes in our daily life. Every family makes a dish. Especially when the whole family gets together, they will always make a hot fish hotpot. Moreover, the fish nutrition is extremely rich, with rich and colorful protein, and the cholesterol is much lower than that of meat, So let's learn and train the practice of fish hotpot.
 Materials (8 persons):
 500g of mullet meat, 200g of tripe, 150g of processed beef tendon meat, 250g of winter amaranth, 100g of carrot, 200g of green shoots, 100g of radish, 100g of fungi, 100g of potatoes, and 300g of mung bean sprouts.
 condiment:
 150 grams of partial oil, 15 grams of fermented glutinous rice juice, 15 grams of dried pepper, 25 grams of dried chili, 30 grams of flour, 1 raw egg, 15 grams of salt, 5 grams of sesame oil, 30 grams of bean paste movies, 2 grams of white pepper powder, 50 grams of garlic, 2 grams of chicken essence, 5 grams of ginger slices and garlic, 10 grams of scallion sections, 2500 grams of pickled cabbage fish hotpot.
 practice
 1. Put the mullet (take the middle area) into two pieces from the middle of the X-ray plate, and then slant the blade into a large area about 1.3cm thick. Put salt and fermented glutinous rice juice into a bowl to taste. Knock the raw egg into a bowl, stir it up, put water on the cassava starch, and adjust it to meet the requirements of egg cassava starch paste. Then put the fish on the plate with egg powder paste. Bring the wok to a boil, add oil, fry the dried pepper and chili until dark red, remove with a colander, and chop the vegetables on the mound; Dry out of the pot and pour 2/3 into a bowl.