1. thaw
2. Start slicing from the tail
3. Add starch
4. Fortified wine
5. Add black pepper, mix well and set aside.
6. Blanch the wide vermicelli with boiling water
7. Chop garlic, ginger, and chili into sections, add some if the millet is spicy, and cut dried chili into sections
8. Peel and slice winter melon and potatoes for later use.
9. Stir fry with garlic, ginger, dried chili and green pepper on low heat, and add bean paste.
10. Add hot pot bottom ingredients.
11. Add green pepper segments.
12. Add soy sauce and light soy sauce.
13. Add oyster sauce.
14. Add boiled water or cold water.
15. Add winter melon.
16. potato.
17. Scoop up when cooked and place on the bottom of the pot.
18. Widen vermicelli.
19. Fish into the basin.
20. Boil pansa fish in a slotted spoon.
21. Boiled and scooped up
22. Put it on the top layer in the basin
23. Add dried chili and green pepper, dried chili noodles.
24. Just boil the oil and pour it on
Tips:Do not use up the dried chili section and green pepper, leave a little bit at the end, use salt to taste the salty taste. When adding the soup, try the vegetarian dishes. You can cook them in water.
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