Fish head hot pot

The peppers in the fish head hot pot come from Sichuan Shuangliu, where the peppers produced are "two-striped spicy", which is warm, and will not get angry when eaten.

It is commendable that "the picking period of the two tendons is only seven days a year, so Not easy to use, used in popular hot pot, especially approachable. Fish head hot pot is very particular about the use of watercress, the practice of watercress is weird: the use of "two ribs and broad beans and more than 20 kinds of Chinese herbal medicine processing, so that the loss of nutrition is minimized.

At the time of production, the watercress should be made immediately. It is filled with porcelain enamel, and the top is sealed with vegetable oil. The altar can be eaten for one year. In this way, the watercress slowly ferments under the action of microorganisms in the algae. It is more mellow and aromatic, and nutritious.

There is a procedure for eating fish head hot pot. Lips, fish brain, fish skin, and fish are eaten in order. When you eat, you can't eat them. You have to eat them quickly, slowly, and suck. When you eat fish skin, you should eat slowly and eat fish. Time is fast, one inhales the mouth, then slowly down the throat. In addition, there is a fish head spicy crab hot pot, the choice of Burmese blue crab, body fat, and each pot is said to be a single pot of frying, very It takes a lot of work.


Its spicy taste is also divided into slightly spicy, medium spicy, and spicy.