2. Prepare appropriate amount of ginger juice, superior soy sauce, rice wine, peanut oil, sweet potato powder and seasoning.
3, three times and five times divided by two, cut off the impurities in the intestines of the live stream fish, wash and drain the water, and put some powder salt on the inner wall and fry it in the oil pan until it is light yellow.
4. Then cut the fresh white tofu into dices and stew it in the pot, then add the seasoning soup and stew for about 5 minutes.
5. Fry the cooked brook fish for a little simmer, thicken some sweet potato powder and stir the tofu, put the fish on the tofu and sprinkle some chopped green onion on the table.
At this time, if you taste it while it is hot, you will feel the fragrance and sweetness of the brook fish and the freshness and smoothness of tofu. If it is not authentic Xinquan tofu and fresh grouper or cuttlefish, it is the same dish, and the taste will definitely be different.