Live grouper, spinach100g, tender cabbage100g, vermicelli 200g.

Seasoning:

Salt 15g, monosodium glutamate 6g, sugar 8g, balsamic vinegar 50g, onion 20g, Jiang Mo 50g, cooking wine 15g, pepper noodles 3g and clear soup 2000g.

Exercise:

1. Slaughter the live grouper, wash it, blanch it with boiling water, take it out, rinse it, and put it in a hot pot.

2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is boiled in water. Put them together in a hot pot.

3. Add soup to a hot pot, ignite, boil, heat lard with a tablespoon, and put it into a hot pot.

Salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine, pepper noodles, etc. Into the hot pot. Boil the hot pot and serve.