Recipe method:

1. Cut the tofu into pieces with a knife

2. Pour oil into the pot and heat it

3. Put Add the tofu cubes

4. Fry over medium heat until golden brown on both sides

5. Take another pot and pour oil into the pot

6. Add the dried onion and ginger Chili, Sichuan peppercorns and star anise, stir-fry over low heat until fragrant

7. Put the fish head down into the pot

8. Fry over medium heat until the skin is golden, then turn over and continue frying over medium heat.

9. Push the fish head to one side and add Northeastern miso paste

10. Add appropriate amount of water

11. Add the fried tofu cubes. Bring to a boil over high heat, then turn to medium heat and simmer

12. When only 1/3 of the soup remains, turn to high heat to thicken the soup

Reminder

< p>1. It is best to ask the fisherman who bought the fish to clean it and split it in half. It is more difficult to split it with a knife at home.

2. If you want to save time, you don’t need to fry the tofu.

3. When stewing fish, add a little sugar to the soup to make it taste better.

4. Use soybean paste to stew fish, soy sauce, light soy sauce and salt are not needed.