1. Slice the lotus root, cut the fresh bean skin into strips, soak the fungus in cold water, kill the fish and cut it into 0.5 cm slices, add MSG, salt and chicken essence and marinate for 30 Minutes to use

2. Dice the onion, ginger, and garlic.Heat the casserole over low heat.Pour in the oil and add the onion, ginger, and garlic.When fragrant, add the dried chili pepper, Sichuan peppercorns, and peppercorns and stir-fry until fragrant.Then add bean paste, beef sauce, pickled pepper sauce, hotpot sauce, hot pot ingredients and stir-fry until fragrant, add 150 grams of fresh soup and simmer over low heat

3. Cut the marinated fish fillets down to 80% Fry in high oil until golden brown and take out

4.Pour the fungus, fresh bean skin, and lotus root into a casserole, then add the fried fish fillets, cook over low heat until the flavor is absorbed, and sprinkle Add cumin and cook for 3 minutes, turn off the heat and sprinkle with coriander.