Spicy Hot Pot Fish [Sichuan Style]

Overview

It is an appetizer dish, both meat and vegetable.

The fish is cleaned and finally cut into slices.
Put the fish in a container, add salt, starch, and pepper, mix well, and marinate for ten minutes. Have everything cut and ready.
Bring water to a boil in a pot, add salt, and blanch lotus roots, soybean sprouts, and shiitake mushrooms all at once.
Put the blanched vegetables under the basin to make a base, and when the fish is ready, pour it on top.
Heat oil in a wok, add onion, ginger and garlic and saute until fragrant.
Add Pixian bean paste and hot pot base ingredients and stir-fry until fragrant, add pickled cabbage and stir-fry for a while, then add water and bring to a boil.
When the water is boiling, put the fish head first, simmer for a while, then add the rest of the fish, and it will be ready after more than three minutes of high heat.
Take it out, pour it into 4, sprinkle some peppercorns on top, put oil in the pot, heat the oil to 150 degrees, pour it on the fish, and then sprinkle some chopped green onion and coriander.