1. The loach is cesarean, washed, drained, and put in a frying pan until fragrant.
2. Put the green onion, ginger and garlic on low heat and sauté until fragrant.
3. Put the Pixian bean paste and sauté until fragrant.
4. Put the glutinous rice in a low heat and sauté until fragrant.
5. Add soaked shredded radish and sauté until fragrant.
6. Add the old hot pot base ingredients and sauté until fragrant.
7. Mix in the stock, and add dried sea pepper and Chinese pepper to make the soup.
8. Boil white radish and carrots in water.
9. Spread the cooked white radish and carrot slices on the bottom of the pot.
10. Add fish balls and luncheon meat to the red soup and cook.
11. Add the fried fish mackerel and cook over medium-low heat.
12. Spread the luncheon meat on the radish slices.
13. Put the shallots in before boiling.
14. Fish mackerel and fish balls are placed in a pot and poured with soup.
15. A Chinese New Year dish is on the table.
Tips:In the mainland, only rivers are used to enhance the taste, but the taste is more delicious.
