First, raw materials

Grass carp 1, lactone tofu 1, a little starch, egg white 1, a little soy sauce, and Pixian watercress 2.

Spoon, 1 tablespoon cooking wine, salt, appropriate amount of dried pepper, chopped green onion, oil, water, 1 tablespoon cooking wine, garlic.

Appropriate amount, ginger, peanuts.

Second, prepare

1. Clean the fish, cut off the head and tail, cut the fish into two pieces, and then slice.

2. Marinate the fish fillets with cooking wine, starch, egg white, soy sauce and shredded ginger.

3. Blanch the tofu slices in boiling water.

4. Stir-fry Chili and Zanthoxylum bungeanum with a little hot oil, and remove them for later use. Crush peanuts.

Third, the steps

1, put oil in the pot, add ginger, onion and garlic, stir-fry and add dried pepper;

2. Add watercress and stir-fry red oil;

3. Add water or broth to boil, and add 1 teaspoon of soy sauce, salt and wine to taste;

4. Add tofu, cook it, take it out and spread it at the bottom of the basin;

5. Pour the marinated fish fillets, spread them out with chopsticks, and turn off the fire when the fish fillets turn white;

6. Pour the fish into the tofu;

7. Sprinkle peanuts, stir-fry dried peppers and peppers, and chopped green onion;

8. Heat the oil in the pot to 80% heat and pour it on the fish.