raw material

A fresh carp. 250g of tender tofu, 25g of water-soaked mushrooms, 75g of cooked bamboo shoots, 25g of Shaoxing wine, 5g of Jiang Mo, 35g of soy sauce, 25g of tender garlic, 0/5g of sugar/kloc-,0/5g of bean paste/kloc-,3.5g of monosodium glutamate, 250g of cooked oil and 250g of soup.

working methods

1. Wash the carp, remove the teeth, wrap the carp with a layer of broken bean paste, and put soy sauce on the front. Cut the tofu into long strips and blanch it in boiling water to remove the beany smell. Mushroom slices. Cut the green garlic into sections.

2. Heat the wok until the oil is 80% hot, fry the carp in the wok until cooked, add soy sauce, Shaoxing wine and white sugar, turn the carp over, add 500 grams of soup, add tofu, bamboo shoots, mushrooms and Jiang Mo, boil it, pour it into a casserole, turn down the heat to 15 minutes, and then use medium heat for 2 minutes.