Carp (or grass carp) 1 strip, tender tofu 1 box, 200g of bean sprouts, 200g of coriander, 50g of dried pepper, 0g of pepper 10g, 30g of Pixian bean paste, garlic10 petal, appropriate amount of cooking wine and salt.

working methods

1, clean the fish, slice it into thin slices, add an egg white, cooking wine and a little salt to marinate for a while.

2. Cut the tender tofu into pieces and put the pot at the bottom of the plate.

3. Cook bean sprouts in boiling water.

4. Wash and cut the coriander, and then blanch it with boiling water.

5. Baked bean sprouts and coriander segments are spread on tofu.

6. Pour the amount of oil used for cooking in the pot. After heating, pour in the pepper and stir-fry until fragrant.

6. Pour in the dried Chili and stir fry.

7. Pour in the bean paste and garlic slices and mix well.

8. Pour in hot water, not more than the fish fillets.

9. After the water is boiled, put the fillets into the pot one by one and disperse them with chopsticks.

10. After all the fish fillets are put into the pot, cook for about 2 minutes, then take them out of the pot, pour them into a container filled with tofu and vegetables, and sprinkle with chopped green onion.