450g of fresh fish. 50g of Tongchuan Bean Drum. 500g of vegetarian oil, 15g of green onion, 15g of garlic, 10g of cooking wine, 5g of salt, 10g of soy sauce, 50g of fresh soup, 2g of pepper, 10g of sesame oil, 10g of ginger.

Making process

Wash fresh fish. Cut into strips 5 cm long and 1.2 cm wide, and mix with ginger, green onion, salt, cooking wine and pepper to marinate and taste. Chop bean curd finely, cut green onion into 3 cm long sections, cut garlic into rounds. pot on the fire, under the vegetarian oil to about 200 ° C, into the fish, fried to golden brown when removed, pour away the oil in the pot, and put a small amount of clean vegetarian oil hot, under the drums fried dry water, under the green onion section, garlic slices slightly fried, poured into the fish strips; add wine, salt, soy sauce, fresh broth, pepper stir fry slightly burned, and change to a small fire until the juice is thick and will be dry, add sesame oil, from the pot on a plate to cool. When serving, the fish on the plate, remove the green onions, garlic, the original juice poured on the fish that is complete.