Hot pot ingredients：
Hot pot soup base:
Green bass 450 g
Salt for the fish: 2 g, 1/4 teaspoon
Oil to fry: 10 g, 1 tablespoon
Boiling water
Welsh onion white part only, 3 pieces
Ginger: 1 big piece
White peppercorns: 1 g, 1/4 teaspoon
Salt to season the soup: 4 g, 1/2 teaspoon
White pepper powder: 1 g, 1/4 teaspoon
Hot pot dipping sauce:
Fermented tofu: 1 piece
Sesame paste: 70 g, 3 tablespoon
Water: 50 g, 3 tablespoons
Green onions, coriander and crushed peanuts
Food for hot pot,
Lamb, beef, beef tripes, fish balls, shrimp balls, fried gluten, day old fried dough fritter, a variety of soy bean curb products, vegetables.
BMG：
Prelude No. 21 by Chris Zabriskie is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: chriszabriskie.com/preludes/
Artist: chriszabriskie.com/