Ingredients: One carp (or grass carp), 1 box of tender tofu, 200 grams of bean sprouts, 200 grams of parsley, 50 grams of dried chili pepper, 10 grams of Sichuan peppercorns, 30 grams of Pixian bean paste, 10 cloves of garlic, appropriate amount of cooking wine, appropriate amount of salt. Method 1.

Clean the fish, slice it into thin slices, add an egg white, cooking wine, and a little salt to marinate for a while. 2. Cut the soft tofu into slices, and place the pot on the bottom of the plate. 3. Blanch the bean sprouts in boiling water. 4. Wash and cut the parsley into sections.

Put it into boiling water and blanch it. 5. Spread the blanched bean sprouts and parsley segments on the tofu. 6. Pour the amount of oil used for cooking into the pot. After heating, pour in the Sichuan peppercorns and stir-fry until fragrant. 6. Pour in the dried chili pepper segments.

Stir-fry until fragrant 7. Pour in the bean paste and garlic slices, stir well 8. Pour in hot water, enough to cover the fish fillets 9. After the water boils, put the fish fillets into the pot one by one and scatter them with chopsticks

10. After all the fish fillets are put into the pot, cook for about 2 minutes and then take it out of the pot. Pour it into a container with tofu and vegetables, and sprinkle with chopped chives.