1. Prepare a fish tail, separate the fish bones from the flesh, slice the meat and marinate for 10 minutes, and cut the bone into sections;
2. Prepare a fish tail, separate the fish bones from the flesh, slice the meat and marinate for 10 minutes, and cut the bone into sections;
3. Prepare a fish tail, separate the fish bones from the flesh, slice the meat and marinate for 10 minutes, and cut the bone into sections;
4. Prepare some lettuce skins, green and red peppers, minced ginger and garlic, and Chinese pepper;
5. Prepare some lettuce skins, green and red peppers, minced ginger and garlic, and Chinese pepper;
6. Raise the pot to heat oil, stir-fry half of the spicy hot pot base material until fragrant, add water, seasoning, put the fish bones, and cook a thick soup on high heat;
7. Boil the lettuce skins in a pot and remove them from the bottom together with the fish bones;
8. Cook the fish fillets in the pot, remove them, and put them in a basin. Spread the seasonings on the surface of the fish fillets, drizzle them with hot oil, and serve.
Tips:Fish fillets should not be cooked for too long and should be removed immediately after being cut off.
