Raw materials: old tofu, chub, scallions, canola oil, ginger, garlic, peppercorns, dried chili peppers, pickled ginger, pickled peppercorns, bean paste, soy sauce, beer, water, salt, chicken essence, cooking wine, sarsaparilla, star anise, yellow wine, rice wine.

Practice steps:

Step 1, the pot add the right amount of water to boil, later used to blanch the tofu.

Step 2, three and a half pounds of chub a fish body bone chopped about four centimeters long section. Fish head in half, chopped in half, chopped down the chin into four pieces. Fish spine on both sides of the pick off the meat cut into slices (knife work is not, cut length and width of 41 centimeters of the block is also OK), fish belly with thick thorns part, along the thick thorns cut into a width of about two centimeters of the strip.

Step 3, soak in water for two or three minutes and wash and repeat the process twice or so, to remove blood.

Step 4: Drain and set aside.

Step 5, filter dry water fish, add five centimeters in diameter tablespoon, half a spoon of soy sauce, two spoons of rice wine (you can buy, can also be homebrewed, want to learn to see my recipes for brewing rice wine, but also can be used in yellow wine, cooking wine, white wine, the fishy ability of these wines in order to order to reduce). Knead well to deodorize.

Step 6, about 30 centimeters long, about six or seven large onions. One centimeter in diameter and about four centimeters long pickled ginger four or five. The length of four centimeters of pickled peppers about three or four, (according to their own tastes, choose pickled pepper varieties and dosage, softer on the choice of red pickled peppers, stimulate a little bit on the choice of yellow millet hot pepper pickled peppers). About ten dried chili peppers about four centimeters long. Diameter of one centimeter or so, about two centimeters long piece of ginger, garlic six or seven cloves or so.

Step 7, ginger and garlic pat flat pat broken can, bubble ginger bubble pepper, pat flat cut two millimeters or so fine grain. Dry chili pepper cut a centimeter long section, onion cut four centimeters about the section.

Step 8, five centimeters in diameter soup spoon one-third spoon of the bean paste, add cut pickled ginger pickled pepper grain one-fifth of the amount, mix well marinated for about five minutes.

Step 9, roughly 1286 centimeters in length, width and height of a piece of old tofu.

Step 10, cut length, width and height of 441 centimeters block, wait for the water to boil, add the tofu blanching for about a minute.

Step 11: Place in a container and strain the water. (Don't leave it too long, as the tofu blocks will stick together as the heat recedes)

Step 12: Add about 50 to 100 milliliters of canola oil to a wok, bring to a boil, and shake the wok so that the oil coats half of the wok walls.

Step 13: Add the blanched and drained tofu and sauté until it's done (shake the pan in a circle while you're putting it in, so that it doesn't stick to the pan after you're done putting it in, even if you don't shake the tofu too much; a small reminder explains why.), and then shake the pan every 20 seconds or half a minute for a couple of turns to prevent the tofu from sticking to the pan and sticking to the hot pan for a long time. (Time varies, about a minute or two to fry a good side, by the fire and the amount of oil to decide. Test fried or not, from the center and the side of each piece to do comparison and view)

Step 14, fry until one side of the golden brown, flip, the same operation, fry until both sides of the golden brown.

Step 15: Place in a container and microfilter to dry out the oil.

Step 16: Heat a wok over high heat and add about 200 ml canola oil.

Step 17, ginger and garlic, add dried chili peppers, peppercorns about 20, star anise about four petals, sand incense and other volume. Stir-fry more than ten twenty seconds or so stir-fry.

Step 18, first add five centimeters in diameter tablespoon, a spoonful or so of bean paste stir-fry for about 10 seconds, and then add the cut bubble ginger bubble pepper. Stir fry for about half a minute to taste.

Step 19, a spoonful of soy sauce, three spoons of rice wine (other alcohol can also). Stir well.

Step 20: Add about 1.5 to 2 liters of water, cover and bring to a boil.

Step 21, to be slightly boiling soup, add mineral water bottle cap, three or four caps of salt (according to taste fine-tuning), mix well. Then add the fish head, fish spine, fish tail part, first boil for about three minutes, simmering base soup.

Step 22, the water again boil.

Step 23, add half a bottle of beer, add mineral water bottle cap, a cap of chicken essence, mix well.

Step 24: Add the fish fillets.

Step 25: Spread the fried tofu.

Step 26: Sprinkle in the scallions, cover and cook for about two to three minutes, open the lid and cook for about a half to a minute to dissipate the alcohol and leave the wheat flavor.

Step 27, start the pot to fill the pot.

Tips:

1. put blanched and drained tofu frying, while putting the side of the circle shaking the pan, so that after the tofu block, even if not much shaking the tofu, will not stick to the pan, because in the beginning on the shaking pan did not let the tofu long stick to the pan, once the tofu slightly frying out of the charred brown skin, it will not be or not easy to stick to the pan. 2. after every 20 seconds or half a minute or so, slightly shaking the pan for a couple of rounds or so, to prevent sticking and long time to frying tofu. 3. after every 20 seconds or about half a minute or so, the pan will not stick to the pan, but will not stick to the pan. to prevent frying tofu stick to the pan and long stick hot pan will fry paste (but at this time the main is to prevent frying paste, because in the previous 1 introduced step effect has basically solved the problem of sticking to the pan). (Previously in the red oil tofu and braised tofu two recipes did not focus on the effect of this step, now detailed reasons.) 3. other and two-sided yellow tofu processing related to some of the content, no longer detailed, want to understand in detail, please see my red oil tofu and braised tofu two recipes, there are details. 4. braised tofu fish, stir-frying the base, the base broth simmering, basically the same as my recipes and the flavor of the boiled fish (aka pickled boiled fish) of the basic steps, in addition to zoom in the onion white time is different, is because of the two dishes with vegetables to taste cooking time is different, so the order of slightly different. 5. Different so the order is slightly different. 5. Other about braised boiled fish need to pay attention to, will not go into detail, want to understand in detail, please see my recipe this flavor boiled fish, there are detailed explanations. 6. Because of the addition of more beer, so there is a last open cover to cook, loose alcohol to stay in the wheat step program.