main ingredients: spicy fish, (pour it with hot water at about 6℃, wash away the sticky substances on the body surface, gut it, and wash it for later use)

auxiliary materials: cut onion, slice ginger, peel garlic, and prepare a bag of spicy hot pot bottom material. Cooking wine, soy sauce can not be less, Sichuan pepper (Sichuan lantern pepper) pepper must be.

practice: put ginger slices at the bottom of the pot, and the onion segments at the bottom. Code the fish. Put 2 taels of oil (rapeseed oil is better) in a wok, heat it to 7%, add ginger slices, onion, garlic cloves, Sichuan pepper and spicy seasoning, stir-fry until it is fragrant, add cooking wine and soy sauce, bring it to a boil, then pour it into a coded wok, add water and boil the fish, then simmer for 2-3 minutes, and take off.

special note: salt is not mentioned-yes, both chafing dish ingredients and soy sauce are salty, so salt is not needed. As the saying goes, it is salty and fragrant, but light and fresh.

Method 2: stewed tofu with Ga fish

Ingredients: two Ga fish and one piece of tofu from North China

Accessories: half a bag of yellow sauce, one hot green pepper, sliced onion, sliced ginger, peeled garlic, cooking wine, soy sauce (a little salt and dried pepper if the taste is heavy)

Method: After the Ga fish is cleaned up, put it on a piece of ginger.

Pour the oil from the pan, add the fish, add the onion, ginger and garlic for pickled fish, fry both sides for a minute or two, and then add the yellow sauce. I use Kyoto yellow sauce, add the chopped tofu, a little yellow wine (necessary), stir-fry for a few times, then add half a bag of yellow sauce and add water. After the fire boils, turn it down, put a green pepper and stew for half an hour.

Tip: Actually, both fish and tofu are well cooked, but there is a saying in Northeast China that: stewed fish with thousands of tofu, which means that the longer the fish and tofu are stewed, the better the taste, because the taste will enter the food and the taste will not be bad. Because half an hour or so is just right, tofu will also taste like fish. If it is heavy, you can put some salt. Add why pepper is added, because pepper is also very resistant to cooking, and it tastes fresh when cooked, which also has a good effect on removing fishy smell.