To sit around hot pot with relatives, enjoy and talk together, nothing more wonderful!
– Snake-head: 1
– Tofu: 5 sheets.
– Thin-top mushroom, fresh mushroom: 300g.
– Cauliflower, coronarium cabbage, water dropwort: 1.5kg.
– Spice, dill, green onions, fresh ginger, garcinia cowa.
To process snakehead fish, separate fish meat, bone and head of fish are stewed. Cut fish meat into thin pieces and mix them with a little of spice and fresh ginger.
To keep white parts of green onions. Remove roots of dill, processing and cleaning cauliflower, cabbage, water dropwort. Soak thin-top mushroom in water to bloom, remove mushroom feet. Cut tofu into suitable pieces.
When fish bone and head was stewed carefully, remove bone parts, put water part into hot pot and add a little of spice. Clean some garcinia cowa pieces and put them into the hot pot to make sour taste. Arrange fish meat on the plate, sprinkle a little of peppercorn. Others are arrange around the fish plate. You could add some slice of pepper into hot pot (depending on your taste).