Cooking Steps

1. 

   Step1:Prepare a bass. Scrape the Lin. remove the internal organs. Wash.

2. 

   Step2:Slant blade of fish. Chop the fish bones into sections. Cut the fish head into two parts. If the place where you sell fish can help you cut it, don't make it by yourself. It's really hard.

3. 

   Step3:Marinate the fish fillet and bones separately. Put in cooking wine, salt and starch. Mix well by hand. Marinate for 20 minutes.

4. 

   Step4:Wash the cabbage and bean sprouts. Pour a spoon of salt into the boiling water. Boil the cabbage and bean sprouts and boil them respectively. Fish them in the prepared basin as the base dish. (I forgot to take photos here.)

5. 

   Step5:Heat up the oil. Bring to 70% heat. Stir fry the scallion and ginger slices. Stir fry a spoonful of bean paste and a spoonful of hot pot ingredients. Pour in some water. Bring to a boil.

6. 

   Step6:First put in the fish head and cook for two minutes. Then pour in the fish bone. Cook it and take it out. Put it in the just basin (directly spread on the vegetables). Then put the fish slices into the boiling water one by one. Cook until it is white. Pour the fish slices into the basin together with the soup.

7. 

   Step7:Put the mashed garlic, Chinese prickly ash, chili noodles and dried pepper on the fish respectively (it's more convenient to cut them with scissors).

8. 

   Step8:Start the pot and burn a lot of oil. When it's hot, pour it with a spoon. It's more even.

9. 

   Step9:Sprinkle some cilantro as embellishment. You can eat it.

10. 

    Step10:I don't think it's enough. I burned the oil again and poured it again. I can control the oil quantity according to my preference. (it's easy to eat it right away after cooking. It's more spicy if you put it in for five to ten minutes. You can prepare other dishes while it's here.)