1. Raw materials. 1 fish, 3 pieces, 10 slices of ginger, garlic, 10 plates of leeks, 1 tablespoon, a little pepper, cooking wine, 1 teaspoon of starch, 1 egg, 1/2 teaspoon of salt, 1 handful of pickled ginger and pickled pepper, 100 grams of pickled cabbage. 1 to 8 small peppers, Acanthopanax senticosus, 2 taels of white celery root, Pixian watercress, 2 teaspoons of sugar, dried chili peppers, 2 spring onions, pudding, 250 grams of hot pot base, 1 small piece, 3 tablespoons.

2. Cut the fish into 2 mm thick slices, clean them and put them into a basin. Then add 1 green onion, 10 slices of ginger, 1 teaspoon of cooking wine, a little pepper, half a teaspoon of salt, and stir. Stir evenly until a small amount of ginger juice develops. Then add 1 egg, 1 tablespoon of starch, stir well again, and let stand for 10 minutes.

3. After the fish is marinated, you can prepare the auxiliary materials. Cut the remaining 2 spring onions into long sections, cut the celery into sections, chop the pickled peppers and ginger, cut the kimchi into sections, cut the small peppers into rings, and chop all 10 cloves of garlic.

4. Prepare a handful of Chinese scallions for later use, and break the tofu pudding into medium-sized cubes for later use.

5. Heat oil in a wok. When the oil is 50% hot, add green onions, pickled ginger, pickles, small peppers and garlic, stir-fry over medium heat until fragrant, then add 2 tablespoons of Pixian bean paste, 2 tablespoons of sugar, 3 tablespoons of light soy sauce and 1 tablespoon of soy sauce Salt.

6. Then boil the water, add a small piece of hot pot base, then start adding the beans and cook for 2 minutes. After 2 minutes, add the cured fish bones and fish heads, cook for 3 minutes first, then add the fish fillets, cook for 1 minute, finally add the celery, cook for 30 seconds, then remove and put in a basin.

7. Sprinkle the prepared Sichuan peppercorns and dried chili peppers on the fish fillets, and sprinkle with a small amount of chopped green onion. Then put it in the pot, wait until the oil in the pot starts to smoke, pour the oil on the seasonings, sizzling, the aroma will instantly overflow, and a delicious fermented fermented fish is completed. In fact, when it comes to Chongqing fish, it is usually boiled fish, which I like to eat. Especially when it comes to boiled fish, I will eat it every time. Sometimes not even much of the soup is left. Among my favorite dishes, this is the food that I like to eat most. In fact, there are many ways to cook fish. Today we will tell you about this Chongqing bean curd fish and how to make boiled fish. It tastes so simple and delicious.

Tofu fish is mainly a food raw material based on grass carp, tofu brain, and auxiliary materials such as soybeans, red peppers, garlic and onions. In terms of taste, it is spicy and fragrant, making it one of the more delicious Sichuan dishes. It is also a delicious dish that tastes very smooth and tender.