Ingredients

Tofu (old tofu) 200g

Grass carp 1 (about two pounds)

Cooking oil (canola oil) 1 catty

Salt 5g

Sugar 1 tsp

White pepper moderate amount

Wine moderate amount

Soy sauce a few drops

Soya sauce 2 tbsp

The hot pot base moderate amount

Dried chili peppers a few

Pepper moderate amount

Soy sauce 2 tsp

The hot pot base moderate amount

Hot pot seasoning moderate amount

Dry chili several

Pepper moderate amount

Green and red chili pepper 1 each

Coriander (accessories) a little bit

Water (or broth) moderate amount

Steps

1, ready to prepare the materials, fish, wash, scrape off the inner wall of the black film

2, fish head and tail each cut a knife, in the fish head at the location of the fish body to find a white ichthyosis line, with the knife surface gently beat the fish body, hand gently pull out, this is the ichthyosis line

3, remove the head of the fish, cut into fish blocks, width of about three centimeters

4, add salt, cooking wine more, scratch marinate for ten minutes

5, while marinating the fish in the empty stalls, the tofu cut into two centimeters square

6, pot with water boiling, put salt, blanch for two minutes, in order to go to the smell of beans, fish out

7, ginger and garlic slices, bean paste cut fine, dry chili cut about two centimeters of small sections, green and red chili pepper cut angular block

8, ready for all this, the first marinade is also about the same, washed and filtered dry water, into the second marinade, add starch, egg whites, white pepper, scratch well You can fish out

12, the pot to stay in the bottom of the oil, down into the soybean paste, hot pot base, ginger and garlic slices, stir-fry red oil over low heat

13, add dried chili peppers, peppercorns, stir-frying

14, and then pour into the water or broth, add soy sauce, sugar, boiling over high heat

15, the water boiled add the fried fish, drain the water of the bean curd. Shake the pot so that all the ingredients are immersed in the broth, then turn the heat down and simmer for fifteen minutes

16. Add soy sauce, chicken broth, and green and red chili peppers when the broth dries up, and stir-fry evenly

17.