Ingredients of fish fillet with tofu pudding
1 fresh fish, about 750g
Tofu pudding 200g
Bean paste 30g
cooking wine 15ml
the right amount of salt
Egg white 1
dry pepper 10g
10 grains of Chinese prickly ash
an appropriate amount of scallion
Soy sauce 5ml
Stir-fried peanut kernels
The cooking method of fish fillet with tofu pudding
Treat the fish first. Wash the killed fish, chop off the fins, and cut off the head.
Cut the fish into 0.5 cm fillets, cut the fish steak into pieces about 5 cm long, and cut the head in half.
Grab fish fillet and fish head with cooking wine, starch, egg white, and appropriate salt respectively, and marinate for 15 minutes. The fish heads can be boiled with water after being fried in oil.
Heat the tofu pudding and cut them into pieces and put it into a deep or shallow pot for use
Put 50ml of oil into the pot, add the dried chili sections and Chinese prickly ash, fry them on low heat, remove the fried brown dried chili sections and Chinese prickly ash and chop them for use.
Stir the chopped bean paste in oil until fragrant, and then add the ginger powder to stir together.
Add water to a boil, and add cooking wine, soy sauce, sugar, and salt to adjust the taste.
Put the salted fish fillet into the soup, use chopsticks to disperse it, and turn off the fire when the fish fillet changes color.
Pour the cooked fish fillet into the pot covered with tofu pudding.
Sprinkle with chopped peanuts, garlic, and the previously sauteed dried chili sections and Chinese prickly ash
Heat 50 ml of oil, boil it to 80% heat (smoke), and pour it on the fish fillet.