Grass carp; Buji fish

1 strip, lactone tofu

1 box, starch

A little protein

1, soy sauce

A little pixian douban

2 tablespoons, cooking wine

1 tablespoon salt

, dried Chili

pepper

In moderation, chopped green onion

, oil

, water

, wine, spoon

, garlic

Appropriate amount, ginger

, peanuts

working methods

1. Clean the fish, cut off the head and tail, and cut the fish body into two pieces.

2. Marinate fish fillets with cooking wine, starch, egg white, soy sauce and shredded ginger.

3. Slice the tofu and blanch it in boiling water.

4. Stir-fry Chili and Zanthoxylum bungeanum with a little hot oil, and remove them for later use. Peanut crushing