食材：左口鱼一条。
辅料：姜葱2棵、芹菜2棵、酸咸菜100克、西红柿2个，普宁豆酱、白菜心500克、腔骨500克
1、把姜葱、芹菜、酸咸菜洗净分别切段、切片。
2、西红柿顺着表皮的纹路切开，不让汤汁流失。
3、火锅注入警戒水位以下的水，放入姜葱、芹菜和腔骨。
4、接通电源烧水，先熬底汤约20分钟。
5、酸咸菜、西红柿、鱼块一起入锅涮，鱼肉5分钟即熟，时间长了鱼肉会变柴。
6、洁白无瑕的鱼肉蘸些普宁豆酱就能吃了，淡淡的酸和咸香，化去了鱼腥味，超级下饭。
1、鱼是在市场里档口老板帮杀好并切块的，回家只需清洗干净就行。
2、鲜鱼肉火锅无需用重口味的调味料来破坏它的本味鲜。
3、做鱼肉火锅不腥的秘籍是选好鱼，也无需特别处理，是只锅里的葱姜芹菜不要吝啬放，再放西红柿和酸菜就足够了。
4、鱼肉清汤火锅，鲜嫩不腥，海边人做到了。你也试试呗。
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