This is the recipe in my favorites. It may not be very authentic, but it is said to taste good

Ingredients: 1 grass carp (about 1 and a half pounds is better), 1 piece of tofu, a handful of fresh enoki mushrooms, some vermicelli (Northeast large vermicelli is best)

Seasoning: 1 piece of ginger, 1 green onion, half a head of garlic, 1 small handful of Sichuan peppercorns, 2 aniseeds, appropriate amount of dried chilies, 2 small green onions (green garlic is also acceptable)

Method:

1. Clean the fish and cut it into eight pieces. Spread appropriate amount of salt and marinate for 15 minutes.

2. Use this time to make preparations. Cut the tofu into pieces the size of mahjong tiles, remove the roots of enoki mushrooms and wash them, and soak the vermicelli in hot water.

3. The condiments must also be prepared thoroughly. Use the back of a knife to loosen the ginger and cut it into thick slices; peel the garlic and flatten it with the back of the knife; cut the green onions into 5 cm long sections; cut the dried peppers with scissors. Crush, don't throw away the pepper seeds; chop the shallots into fine pieces.

4. OK, everything is ready, let’s go for it. Special tip: Prepare an apron, as the fish will definitely be splattered with oil when frying. Heat the wok, pour in more oil, and fry the tofu first. Since the oil left over from frying tofu can also be used for frying fish, you might as well pour more. Fry the tofu over low heat until golden brown on both sides, remove and set aside.

5. Now it’s time to fry fish. Here are a few tips for “non-stick frying fish”: wipe the iron pan with fresh ginger in advance so that the fish skin does not fall off; dry the fish body with paper towels or pat it Some dry flour, the fish skin will not stick to the pan...Okay, now continue to fry the fish, put enough oil in the pan, and fry the fish pieces until golden brown. Use warm oil at the beginning to make the fish cooked, and then increase the firepower to fry the fish until it is crispy and delicious.

6. Leave an appropriate amount of oil in the pot, fry the Sichuan peppercorns until they turn black, and then take them out. Then add onions, ginger, garlic, aniseed, and dried chili peppers, and stir-fry until fragrant. Then add the fried fish pieces, stir-fry a few times, then add enough soy sauce and sugar, as well as an appropriate amount of vinegar and salt. Pour boiling water into the pot, making sure to cover the fish. After boiling over high heat, turn to low heat and simmer for 15 minutes to allow the fish to absorb the flavor.

7. Finally add the fried tofu, enoki mushrooms and vermicelli, and cook for another 5-10 minutes. Don't boil the fish soup dry, leave more soup water to make enough for soaking the cakes. Finally, sprinkle in chopped green onions and serve.