grass carp; BoogieFish

400g

tofu

400g

ingredients

oil

of appropriate amount

salt

of appropriate amount

Sichuan pepper

of appropriate amount

Cooked lard

of appropriate amount

monosodium glutamate

of appropriate amount

sugar

of appropriate amount

yellow rice wine

of appropriate amount

light soy sauce

of appropriate amount

vinegar

of appropriate amount

Douban red oil

of appropriate amount

step

1. Wash the fish pieces, drain them, put them into the basin and add salt; Add yellow wine, mix well and marinate for 20 minutes.

2. Sit in a pot with a small fire, heat the pot and add oil.

3. Pour in the fish pieces and fry slowly until the fish can slide in the pot.

Step 4 add pepper

Step 5 add sugar

Step 6 add vinegar

Step 7 add soy sauce

8. Add watercress red oil

9. Add water

10. Gently push the fish pieces with a shovel until the seasoning in the pot is scattered, turn to medium heat, cover and stew.

1 1. stew until the fish pieces are eight-cooked, hold the tofu in your hand, cut it in the middle of the tofu with a knife vertically, and then cut the tofu into pieces horizontally, without moving the shovel, and cover it directly for stewing.

12. Heat until the soup is thick, add cooked lard, turn to high fire, turn off the fire and sprinkle with monosodium glutamate when the oil is completely melted.

13. plate and serve

Tips

1, cooking fish, the most taboo to move the shovel shovel, a shovel fish will fall apart.

2. In order to prevent the fish from sticking to the pot, you can gently push it with a shovel during the cooking process.