Wujiang fish. From the Fuling area of Chongqing Municipality. The Wujiang River runs through the Fuling and Qianjiang areas of Chongqing, with many tributaries, producing a variety of wild fish, the Wujiang fish practice is to pay attention to the fresh fish, but the city is generally farmed fish, so the city to do the Wujiang fish is generally used catfish (viscous) fish. 1998 began to popularize. Wujiang Bean Curd Fish Ingredients: 1 tail of fresh Wujiang fish 1 kilogram, 500 grams of Wujiang bean curd. Seasonings: bean paste, salt, monosodium glutamate, five-spice powder, pepper, pattypan chili pepper, lard, ginger, garlic, green onion, and fresh soup. Knife molding: the fresh fish scraped scales, disemboweled and cleaned, both sides of the knife; tofu cut into 4 cm square into the boiling water blanch after the water; ginger, garlic slices, scallions cut into 2.5 cm long section; soybean paste cut fine. Cooking method: Cook. Pan lard burned to 6 into the heat, the patty cake pepper system, under the bean paste system after adding ginger, garlic, fresh soup, five-spice powder, pepper, monosodium glutamate and other seasoning, fish and tofu under the pot with a small fire for about 10 minutes, cooked under the green onion section that is completed. Characteristics of flavor: Tender meat, spicy flavor. This dish is a local flavor of Zunyi Wujiang. Technical note: Do not use high fire when cooking. Wujiang fish hot pot Ingredients: fresh grass carp 1 (about 1500 grams) or chub (2000 grams), hot pot base 300 grams, Pixian County 200 grams of soybean, pickled chili pepper 250 grams, pickled ginger 150 grams of dried chili pepper 15 grams, edamame beans 35 grams of the end of the ginger 30 grams of pickled pickled cabbage 100 grams of peppercorns 4 grams of garlic 30 grams of green onion section 100 grams of crispy soy 40 grams of chicken 20 grams of chicken essence, 15 grams of monosodium glutamate, 25 grams of white wine, salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dry fine bean flour, 800 grams of salad oil. Production: 1, fish slaughtered and clean, pick off two net meat, pick off the abdominal thorns, with a diagonal knife method of cutting into about 2 cm thick tile-shaped block; fish bone chopped into large pieces, fish head split into 4-6 pieces, plus a little salt, white wine flavor for a few minutes, rinse with water to remove the fish on the blood slime, and then stick well dry fine bean flour. Pickle cut into thin slices, scallions cut into 6 cm sections. 2, pot on a high flame, pour oil burned to 60% hot, first under the garlic, pepper burst incense, and then under the Pixian bean petals, pickled chili peppers, pickled ginger, edamame puree, ginger stir-fried, and then the fish bones, fish slices were put into the pot; to be the surface of the fish slices solidified into shape, speed add 1500 grams of water, and then into the wine, hot pot base, dried chili pepper, chicken essence, monosodium glutamate, refined salt, sugar, onion sections and other seasonings, pot pouring into hot pot pot pot, and finally sprinkled with oil crispy soybean can be used. Finally, sprinkle in the crispy soybeans and serve. The Wujiang fish is served on a dry oil plate. Dry oil dish with dried chili noodles, cooked white sesame seeds, crispy flower kernel crushed, monosodium glutamate (MSG), small green onion, cilantro, hot pot broth modulation and become. Answer: waiting for 17 years old - trial period level 4-24 19:55 Questioner's comment on the answer: so complicated ah ` Thank you Evaluation has been closed At present there are 0 personal evaluation Good 50% (0) Bad 50% (0) Other Answers *** 1 Wujiang bean curd fish Raw materials: 1 tail of fresh Wujiang fish 1 kg, Wujiang bean curd 500 grams. Seasonings: bean paste, salt, monosodium glutamate, five-spice powder, pepper, pattypan chili, lard, ginger, garlic, green onion, fresh soup, etc. Moderate. Production: (1) will be fresh fish scraped scales, disemboweled and cleaned, both sides of the knife; tofu cut into 4 cm square into the boiling water blanch after the water; ginger, garlic slices, scallions cut into 2.5 cm long section; bean paste cut fine. (2) pot of lard burned to 6 into the heat, the patty cake pepper system, under the bean paste system after adding ginger, garlic, fresh soup, five-spice powder, pepper, monosodium glutamate and other seasoning, fish and tofu under the pot with a small fire to cook for about 10 minutes, cooked under the green onion section that is completed. Features: tender meat, spicy flavor pure.