Main ingredients:
Grass carp (1 piece (about 2 kg)) tofu (200g)
Accessories:
Cooking oil (appropriate amount) bean paste (2 tablespoons) hot pot material (appropriate amount) soy sauce (1 tsp) soy sauce (2 tablespoons) starch (1 tsp) egg white (1) pepper (appropriate amount) sugar (appropriate amount) ginger and garlic (appropriate amount).
Steps of making tofu and grass carp braised fish pieces:
1. Prepare the required materials
2. Cut the fish head and tail one by one and find a white fishing line in the fish. This is a fishing line. Pat the fish gently and gently pull out the fishing line.
3. Cut the fish into pieces and wash it twice.
4. Add salt, cook wine and marinate for ten minutes.
5. cut a piece of tofu in the gap between the pickled fish.
6. Add water to the pot, bring it to a boil, add some salt, blanch the tofu and take it out in two minutes.
7. Chop beans, shred green and red peppers, slice ginger and garlic, and shred dried peppers.
8. At this time, marinate the fish pieces, wash and drain, add white pepper, starch and egg white, and marinate for ten minutes.
9. Add more cooking oil to the pot.
10. When the oil reaches about 80 degrees, the oil will turn over, and within 50 degrees. Add the pasted fish pieces.
1 1. Fry until the fish pieces are slightly yellow and take them out. This is to prevent fish from becoming brittle during cooking.
12. Add base oil to the pan, add bean paste, chafing dish ingredients, sliced ginger and garlic, and stir-fry red oil with low heat.
13. At this time, add dried pepper, millet pepper and pepper and stir fry.
14. Add some water, soy sauce, sugar and cooking wine to boil.
15. Add fish pieces, tofu and shake the pot to make all the ingredients in the soup. Bring the fire to a boil, turn it to a low heat 15 minutes, and taste it completely. Give a gentle shovel once in a while.
16. When the soup is almost dry, add green and red pepper pieces, soy sauce and monosodium glutamate, gently turn them over, and serve evenly.
17. Add some coriander and decorate it a little, and you can serve.
Tips:
Don't use a shovel when frying fish. Shake the pot when you pick it up. You can't turn it around with a shovel during the whole cooking process, and the fish is easy to get refined.