1. raw materials: 500g of crucian carp, 25g of cooked vegetable oil/kloc-0, 400g of tofu, 3g of Sichuan salt, 0g of ginger slices10g, 30g of fermented grains juice, 0g of garlic slices10g, 2g of monosodium glutamate, and 2g of scallion1.

2. Cut both sides of the washed fish (the depth of the knife is 0.3 cm), coat it with 1 kechuan salt, and soak it for taste.

3. Cut the tofu into pieces with a length of 5cm, a width of 3.5cm and a thickness of1.5cm, put it in a boiling water pot for about 5min, drain the water, add 500g of broth and Sichuan salt, and simmer slowly.

4. Put the wok on a big fire, put the oil to 70% heat, add the crucian carp and fry until both sides are slightly yellow, tilt the wok, put the fish aside, chop up the watercress and stir fry until fragrant, add the ginger and garlic, stir fry the soup and fish together, then add the drained tofu blocks, and after about 65,438+00 minutes, add the sweet noodle sauce, soy sauce and fermented glutinous rice juice.