Grass carp; Buji fish
400 grams
tofu
400 grams
condiments
oil
Proper amount
salt
Proper amount
Sichuan pepper
Proper amount
Cooked lard
Proper amount
monosodium glutamate
Proper amount
sugar
Proper amount
yellow rice wine
Proper amount
Light soy sauce
Proper amount
vinegar
Proper amount
Douban red oil
Proper amount
step
1. Wash and drain the fish pieces, put them in a basin and add salt; Add yellow wine and marinate for 20 minutes.
2. Sit in the pot and turn on 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.
Add pepper
Add sugar
Add vinegar
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 dispersed, turn to medium heat, cover and stew.
1 1. When the fish pieces are eight-ripe, hold the tofu in your hand, cut it vertically in the middle of the tofu with a knife, then cut the tofu into pieces horizontally, and cover it directly without moving the shovel to stew.
12. Heat the soup until it is thick, add cooked lard, turn to high heat, turn off the heat and sprinkle with monosodium glutamate after the oil is completely melted.
13. Dish and serve
skill
1, cooking fish, the most taboo to move the shovel, shovel the fish and it will fall apart.
2. In order to prevent the fish from sticking to the pot, you can gently push it with a shovel during cooking.