Cooking Steps

1. 

   Step1:Select most of the peppers and chop them with ginger, garlic and rice.

2. 

   Step2:Cut the remaining peppers into large pieces and put them together for use.

3. 

   Step3:Heat the oil in the hot pot and turn it to a small heat. Chop the chili, ginger, garlic, rice and some green pepper in a small heat and slowly stir fry them to make them taste good. (if this step is really troublesome, you can choose the pure hot pot bottom material from Dezhuang. It's the hot pot bottom material made of green peppers. It's OK to stir fry with less oil.

4. 

   Step4:Add water or soup and bring to a boil. Mix in salt and pepper. Cook the vegetables first, then leave the soup and take it out and put it into the tableware. (choose vegetable. You can choose leafy vegetables if you have spicy food. It's spicy enough. You can think of loofah, bean sprout and sea cabbage if you have moderate and general food I love loofah for this dish. Sichuan Dialect - no more flavor.)

5. 

   Step5:Remove the vegetables and turn to a low heat. Evenly put the fish slices into the pot. Turn to a high heat and cook until nine layers are done. Then start the pot. (I use fish head and fish chop to make soup alone. So there is no step to cook fish head and fish chop. You don't need to see it.

6. 

   Step6:Sprinkle scallion on the fillet. In addition, heat the oil in the hot pot. Heat it up to 10%. Put the remaining pepper and green pepper in it and quickly pour them on the fish fillet to serve. Just like boiled fish, it's just dry pepper instead of sharp pepper.