1. Material: a chubby fish, 500g bean curd, 2 tablespoons Pixian bean paste, 4 cloves of pepper 15g, 3 tablespoons of cooking wine, one piece of pickled pepper, 2 tablespoons of oyster sauce, 2 tablespoons of pepper powder, and dried pepper.

2, a chubby fish, scales and internal organs, washed and drained.

3. Cut the fish from the tail.

4. Cut off the fishbone.

5. Slice the fish with an oblique blade.

6. Slice fillet (fillet must have the same thickness).

7. Add 0.5 tbsp salt, 2 tbsp sweet potato starch, Jiang Mo and 1 tbsp cooking wine, and gently grasp the fillets with your hands. Fish fillets are sticky and elastic.

8. Pickled peppers and ginger are cut into pieces.

9. Prepare garlic, peppers and dried red peppers.

10, the loofah is peeled and cut into strips in advance, and the tofu is reserved.

1 1. Put pepper and dried peppers in a pot and simmer until they turn brown. Take it out and chop it for use (not too much).

12, put rapeseed oil into a wok, add bean paste and Jiang Mo and stir-fry red oil.

13. Add pickled ginger and pickled pepper and stir-fry until fragrant.

Add broth or water.

Add 15, pepper, oyster sauce and other seasonings, stir-fry a few times and cook for 5 minutes.

16, add fish heads and bones and bring to a boil.

17, add 1 tablespoon salt and 2 tablespoons cooking wine.

18. After the water is boiled, put the fish fillets into the pot one by one with chopsticks, then add the loofah and tofu, add the chicken powder and cook over low heat.

19. Cook the fish and pour it into the container. Sprinkle with Chili powder, pepper powder, chopped green onion, dried Chili powder and pepper.

20. Take another pot, heat it with cooking oil, and pour the hot oil on the chopped peppers. You can eat it.