Fresh fish 1 treaty 750g

2 boxes of lactone tofu

condiments

Pixian watercress (chopped) 30g

Cooking wine 15ml

Starch 15g

Proper amount of salt

Egg white 1

10g dried pepper.

Zanthoxylum bungeanum 10

Proper amount of onion

600 ml of bone soup (or water)

Engine oil 100 ml

Soy sauce 5ml

5 grams of sugar

Garlic powder 15g

Jiang Mo 5 grams

Stir-fried peanuts in moderation

The most addictive and delicious Sichuan cuisine-the steps of making tofu pudding fillets

1. Deal with the fish first. Wash the killed fish, chop off the fins and cut off the head.

2. Close to the fishbone and slice the fish.

3. Slice the fish skin under the slice downward, obliquely cut into fillets with a thickness of about 0.5 cm, cut the fish steak into pieces with a length of about 5 cm, and cut the fish head in half.

4. Catch fish fillets and fish heads with 1 teaspoon cooking wine, 2 teaspoons starch, 1/2 egg whites and appropriate salt, and marinate for 15 minutes. After the fish head is fried, you can add water to make soup.

5. Heat the lactone tofu, cut into large pieces and put it in a deep pot or shallow pot for later use.

6. Add 50 ml of oil into the pot, add dried pepper segments and pepper, stir-fry with low fire, take out the parched dried pepper segments and pepper, and chop them for later use;

7. Stir-fry the chopped Pixian watercress in oil, and stir-fry it in Jiang Mo;

8.？ Add soup (or water) to boil, and add cooking wine, soy sauce, sugar and salt to taste;

9. Put the marinated fish fillets into the soup and spread them out with chopsticks. Turn off the heat after the fillets are cooked and discolored.

10. Pour the cooked fish slices into a pot covered with tofu;

1 1. Sprinkle chopped peanuts, minced garlic, previously fried dried pepper segments and pepper;

12. Heat 50 ml of oil to 80% heat (smoke) and pour it on the fish fillets.