Spanish mackerel tofu hot pot

This is a hot pot that I thought about. In fact, it is similar to fish head tofu hot pot, but it has different tastes and practices: first, I use sweet and sour practices, and the taste of hot pot soup is sweet and sour fish; Secondly, the word "lying" means that the tofu is spread flat at the bottom of the pot, the fish and soup are poured into the hot pot, and then served. When the fish is served, the tofu is soaked in the hot pot while eating and rinsing other things.As for the side dishes, you can choose a variety of dishes, but I personally think cabbage, vermicelli, lettuce and mushrooms are better to rinse in this pot. The hot pot tastes warm and nutritious in winter.

Main Ingredients

• Spanish mackerel A moderate amount of

Auxiliary Ingredients

• ginger appropriate amount
• green Chinese onion appropriate amount
• Flammulina velutipes A moderate amount of
• lettuce A moderate amount of
• coriander A moderate amount of
• fans A moderate amount of
• mushrooms A moderate amount of
• Frozen bean curd A moderate amount of

Clean the gills, or the fish will be fishy.When frying fish, put a layer of ginger on the bottom of the pot to prevent it from sticking to the pot.When eating hot pot, take out the fish, add all the soup to the hot pot, and then rinse with other ingredients. I put it this way for modeling.