1. Cut the fish into sections, add ginger, salt, soy sauce, cooking wine, and white pepper to marinate for half an hour.
2. Cut the white dry. Baigan was bought one day in advance and kept in the refrigerator.
3. Coriander is washed well.
4. Glass lettuce is very crispy.
5. Use spicy hot pot ingredients to make the soup.
6. Put the hot pot ingredients in the pot and fry them on low heat to create a fragrance.
7. Then add the broth, and the fish head.
8. After the soup is boiled, add the white dry and cook for 5 minutes on medium heat.
9. Then add the fish cubes and cook on high heat for 3 minutes. Don't cook the fish for too long, it won't taste good when it gets old.
10. Add coriander before serving, it's okay. When the fish and white dried are finished, blanch the lettuce again.
Tips:The fish needs to be cut into small pieces to make it easy to cook quickly.
After being dried and frozen, it will be more delicious and delicious.
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