How to make the bottom material of Susan fresh hotpot?

Ingredients: tender tofu1250g, snakehead 500g, dried dried dried seaweed 25g, sandwich pig head 250g, water-soaked mushrooms 50g, winter bamboo shoots150g, cabbage 250g.

Seasoning selection: 25g yellow rice wine, refined salt 10g, 5g monosodium glutamate, 30g minced onion and ginger, 50g lard and broth 1250g.

working methods

1. Cut the tender tofu into 3cm square pieces with a knife, put them in a porcelain-lined basin, add a little water, and put them in the refrigerator (-18℃) for quick freezing, and after 5 hours, they will become frozen tofu. Take out and thaw naturally.

2. Wash and drain the cabbage; Cut the sweater from the winter bamboo shoots and cut it into thin slices with a length of 3 cm and a width of 1.5 cm; Cut off the roots and pedicles of mushrooms and wash them; Wash dried seaweed, put it in a bowl, add yellow wine (5g) and clear water (20g), steam it in a steamer for 30min, and take it out for later use.

3. Scrape the scales of snakehead, cut open the internal organs, wash the gills, cut off the fish head and remove the back bone to form refined fish strips. Cut into thin slices with a length of 3 cm and a width of 1.5 cm, and put them in a dish.

4, the pot is hot, put down the water and frozen tofu, boil it, pour it into the colander, and drain the water; Heat the original pot, put lard, onion and Jiang Mo into a wok, cook yellow wine, add broth and meat sandwich, take it out after cooking, and cut it into thin slices with a length of 4.5 cm and a width of 1.5 cm; Put the black fish head and spine into the original soup, and boil it for 15 minutes, that is, filter the fish residue with a sieve, discard it, add mushrooms, sliced meat, dried shrimps, fish fillets, frozen tofu blocks and sliced winter bamboo shoots, boil, skim the floating foam, add salt, monosodium glutamate and yellow wine, pour it into a hot pot, and finally put it into Chinese cabbage for eating.