Suobian Fish Hot Pot

Step 1

Prep work: Slaughter and clean the fresh live suobian fish, cut into chunks, mix with an appropriate amount of refined salt and cooking wine, marinate for a short while. Remove stems and seeds from the bullet-head pickled chili peppers. Cut the pickled vegetable stems into chunks.

Step 2

Base preparation: Place a pot over medium heat, add hot pot oil and heat to 40% of its smoking point. Add pickled ginger slices, pickled chili peppers, and pickled vegetable stems, stir-fry until fragrant. Add the hot pot base seasoning and stir-fry briefly, then pour in the fresh broth. Add single-clove garlic, ground white pepper, refined salt, and fermented rice wine juice, simmer until the single-clove garlic is soft. Add scallion segments, stir in chicken bouillon powder and MSG, then transfer the mixture to a hot pot serving bowl containing the pre-added side ingredients. Sprinkle with coriander segments to complete the hot pot base.

Eating method: Place the hot pot base on a portable stove and ignite. Serve individual dipping sauce plates. Scoop a small amount of the braising liquid from the pot into each dipping plate and stir well. Add fish chunks to the hot pot base and cook until done. After the fish is finished, add other pre-processed hot pot ingredients, which are neatly arranged on plates around the pot, blanch them in the pot, then eat after dipping in the sauce.