Preparation materials: Cai Yu 800g, appropriate amount of bean skin. Appropriate amount of oil, salt, 2 tablespoons of bean paste, egg white, pepper, ginger, garlic, onion, chicken essence, pepper and yellow wine.
Method of making a fortune fish: prepare a fortune fish, cut off the head and tail, remove the fishbone and cut into sections, peel and slice into a bowl, add yellow wine, salt and egg white and mix well for later use. Take tofu skin and cut it into thick strips. Put oil in the pan, add fish head, fish tail and fish bone, and fry until cooked. Add water to stew into white fish soup. Heat oil in another pan, add onion, garlic and bean paste and stir-fry until fragrant. Then pour the seasoning into the fish soup and add some salt and pepper to taste.
Add tofu skin and cook for about two minutes. Drain the fish soup. Put the fish and tofu skin in the bowl. Continue to boil the fish soup and put the fish fillets into the soup. When the fish fillets turn white, you can pour the soup and meat into a bowl with fish and tofu skin. Add the right amount of oil to the pot, add chopped green onion and pepper and stir-fry until fragrant. Pour hot oil on the fish fillets.
Note: the amount of salt should be moderate. If you don't like spicy food, you can put less pepper.
Generally, the body length of the wealth fish can reach 20 cm, and the weight varies from 500 grams to 1000 grams. The picture shows a cylindrical appearance with a thick and short tail handle. The head is long, the mouth is big, and the chin is a little prominent. The lateral line probably ends above the starting point of the gluteal fin, and one or two downward scales need to extend backward along the middle of the body. Cai Yu's body is dark gray, his abdomen is gray, and there are many scattered black spots.