Kaili Sour Soup Fish

Kaili Sour Soup Fish

　　Ingredients:

　　1500g live rice field carp, clear sour soup, ginger slices, garlic slices, scallion segments, green chili peppers, tomatoes, guangcai, fish mint, refined salt, monosodium glutamate, chicken essence, litsea cube powder, lard, roasted chili pepper powder, and Sichuan peppercorn powder, as needed.

　　Method: Feed the carp in clean water for one to two days. Make a horizontal slit at the gills to remove the gallbladder; wash the green chili peppers, tomatoes, and 50g of guangcai, then tear them into pieces by hand.

　　Mix the roasted chili pepper powder, Sichuan peppercorn powder, minced ginger, minced scallions, minced garlic, refined salt, monosodium glutamate, and litsea cube oil to make a dipping sauce.

　　Place a pot over the fire, pour in the clear sour soup and bring it to a boil. Add the green chili peppers, tomatoes, guangcai, ginger slices, and garlic slices, and simmer briefly. Season with refined salt, monosodium glutamate, and chicken essence. Then add the fish and the remaining guangcai, and bring to a boil. Remove from heat and serve in a hotpot basin, garnished with fish mint and scallion segments. Serve with the dipping sauce.