Main Ingredients: 800g of Cai Fish, moderate amount of bean curd.

Accessories: moderate oil, salt, 2 spoons of bean paste, egg white, chili pepper, ginger, garlic, green onion, chicken essence, pepper, yellow wine.

Caiyu practice:

1, prepare a fish, fish head and tail cut off, pick out the fish bone cut into segments, the fish skinned and sliced into a bowl, add yellow wine, salt and egg white mix well.

2, take the tofu skin cut into thick strips.

3, put oil in the pan, put the fish head, tail and fish bone, fry it.

4, add the right amount of water to stew into white fish soup.

5: Heat oil in a separate pot and stir-fry scallions, garlic and bean paste.

6, after the fried spices into the fish soup, put the appropriate amount of salt and pepper to taste.

7, put the tofu skin, cook for about two minutes.

8, the fish soup drained out.

9: Put the fish and tofu skin into a bowl.

10, fish soup continue to heat and boil, the fish fillets into the soup.

11, when the fish slices become white can be with the soup and meat poured into the bowl with fish and tofu skin.

12, the pot and then add the right amount of oil, add chopped onion and chili pepper stir fry.

13, the hot oil poured over the fish fillets can be completed.

Note:

1, the amount of salt add discretion.

2, do not like spicy can put less chili.