2. Seasoning: granular pepper, pepper noodles, pepper noodles, cooking wine, salt, chicken essence and refined oil.
3. Scrape the scales and gills of the crucian carp, then clean the belly and clean it for later use.
4. Cut the tofu into small pieces, cut the sour papaya into seeds, chop the ginger and onion, cut the shallots into sections of 1 cm, and chop the coriander.
5. Put a little oil in the pot and fry the crucian carp slightly on both sides of the pot. Leave the oil in the pot and fry the granules of pepper.
6. Stir-fry onion and ginger, put fish, put flooded fish, put a spoonful of cooking wine, add Chili powder, pepper powder and salt to taste.
7. When the water boils, add the sour papaya slices and tofu blocks, sprinkle the shallots on the surface, and stew the fish over medium heat.
8. Stew for about 10 minutes to see if the juice has dried up quickly. Add chicken essence, pour a little oil to increase the brightness, put the pot into a plate, and sprinkle coriander on the fish for decoration.