食材:
草鱼1200g、青菜250g、鸭血300g、香菇8个、金针菇适量、番茄2个、北豆腐100g、山药100g、藕100g、凯里红酸汤适量、糖2调味匙、浓汤宝1块
步骤1:
西红柿洗净、切块
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_624b04be6b4b07f1711e1e3dd9788310.jpg)
步骤2:
菌类、藕、山药,洗净去皮改刀
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_0539ce19daab887b6582181f99659ff1.jpg)
步骤3:
青菜洗净摆盘
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_6060f5091ff784f721b34353884ca805.jpg)
步骤4:
红白豆腐洗净切块,摆盘
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_1c5d3fc42331906a5026f23f83f33857.jpg)
步骤5:
草鱼洗净,自腹部向背部切,背部不要切断。也可以直接片成鱼片
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_6ca22e98db635d03ddc99b6f2d153c3d.jpg)
步骤6:
火锅里加入凯里红酸汤,
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_241e0d3b95e6913b07a909805d365938.jpg)
步骤7:
加入适量水,加入糖,加入浓汤宝煮至融化,火锅汤底就做好了
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_37b74da41204b336dd3b4632c2d32660.jpg)
步骤8:
配上所有的配菜,所有食材都放入火锅里,一起煮,大快朵颐吧!鱼肉一变白熟了就捞出,否则鱼肉会变得很干,口感不好。番茄涮一下也要很快捞出,否则太烂无形了。
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_f9494ef6ad1b655785090008aa4bc894.jpg)
步骤9:
撰写制作步骤
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_407dc666fb333bfbe30ab98aca44434e.jpg)