1, 1 mullet tail, 2 pieces of stinky tofu, ginger slices 1000g, garlic slices 20g, Huizhou bamboo shoots 20g, diced black pork 20g, scallion 30g, pepper 30g, Chili sauce 15g, pepper, cooking wine, sugar and monosodium glutamate 20g.

2. Wash the mandarin fish after slaughter, marinate the head and tail with refined salt for a while, and then press them in wooden barrels to make the mandarin fish naturally ferment and stink. Generally three days in summer and one week in winter.

3. Cut stinky tofu into paper strips; Chop the wild pepper, cook the stinky tofu and put it at the bottom of the pot.

4. Put the wok on fire, add salad oil and heat it to 70%. Put the mandarin fish soaked in water into a wok and fry until golden and cooked, then remove and drain.

5. Leave the bottom oil in the pot, add ginger slices, garlic slices, green onions, diced black-haired meat, Huizhou bamboo shoots, mountain peppers and Chili sauce, stir well, add fresh soup, remove the residue after cooking, add fried osmanthus fish, add sugar, soy sauce and monosodium glutamate, cook with wet raw flour, and put them neatly in the middle of the plate.