Ingredients: crucian carp (you'd better choose a smaller one, and the quantity should be controlled by yourself), small pieces of tofu, sour papaya (there is a kind of fruit called papaya, which is too sweet to use. Don't make a mistake, it's better to use it in Yunnan), ginger garlic, shallots, and a little coriander (usually called coriander).

Seasoning: granular pepper, pepper noodles, pepper noodles, cooking wine, salt, chicken essence and refined oil.

method of work

1 Scrape the scales and gills of crucian carp, then clean it and clean it for later use (why not scrape the scales and gills as usual? It is said that because scaling first can better preserve the blood of fish, the fish will taste better after cooking.

2. Cut the tofu into small pieces, slice the sour papaya, and remove the seeds (the sour papaya is very sour, and the authentic Bai hot and sour fish uses it to adjust the sour taste, not vinegar, so comrades should pay attention, but those who really don't have the sour papaya at hand can also use old vinegar instead, but it is never as pure as the sour papaya), chop the ginger onion, and cut the shallots into sections of 1 cm, and coriander.

3. 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 granular pepper to make it fragrant (the number of peppers depends on the degree to which you eat hemp)

4. 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.

5. 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.

6, stew about 10 minutes, see if the juice has been quickly dried, add chicken essence, pour a little oil to increase the brightness, put the pot into the plate, and sprinkle coriander on the fish for decoration.