1. After the head and intestines of the mackerel are washed, they are fried with vegetable oil until golden brown.
2. Saute the fat with oil.
3. Add green onion, ginger, garlic and onion and saute until fragrant.
4. Add pickled pepper and pickled ginger and stir fry until fragrant.
5. Add Pixian Douban and stir fry until fragrant.
6. Add the hot pot bottom ingredients and sauté until fragrant.
7. Mix with broth.
8. Add the white jade mushrooms and shiitake mushrooms to the soup base.
9. Add the sauteed fish mackerel.
10. Add shredded onion and celery.
11. Add celery leaves and spring onions before boiling.
12. Prepared river fresh pot.
13. Serve and taste.
Tips:After eating the fish mackerel, you can cook it on a fire, which is as delicious.
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