condiments

350 grams of hairy tofu

Bass 300 grams

Flammulina velutipes100g

condiment

salt

Proper amount

energy

Proper amount

Sichuan pepper

3 capsules

Cooking wine

Proper amount

oil mixture

Proper amount

The practice of perch tofu

1. All kinds of ingredients are ready. (Bass is marinated with cooking wine15min; Shred ginger and garlic seed; Cut tofu into pieces; Flammulina velutipes need not be cut. )

2. Hot pot with cold oil and fire; Sprinkle some salt in the pot to prevent it from sticking; Throw some pepper.

Stir-fry the fish a little, which is both fishy and stereotyped.

4. Put the fish in the pot for later use; Add tofu to the pot and stir-fry it a little.

5. Put the tofu aside and stir-fry the ginger and garlic.

6. Stir-fry ginger and garlic, then fish, pour enough boiling water, cover, boil over high heat and stew for 30 minutes.

7. When the tofu is cooked into a honeycomb, add Flammulina velutipes and salt and stew for 5 minutes on medium heat.

8. Add garlic before cooking.

9. Fill the soup basin and serve.