1. Heiyu originally wanted the seller to slice it into slices, but it was too busy, so he cut it into small pieces. Cut off the fins and wash them with clean water several times to reduce the mucus.
2. Appropriate amount of salt, cooking wine, cornstarch.
3. Grab and marinate for about 15 minutes.
4. The internal fat tofu boiled with enough water. (A little salt is added to the water)
5. Spread it into the casserole and make it to the bottom.
6. If you didn't buy the green bamboo shoots, use chayote instead, peeled and cut into small slices. . It turns out that it tastes good.
7. Put the fish fillets in the water with the fat tofu, roll it, and remove it for later use.
8. Heat an appropriate amount of oil in a pot, saute ginger garlic, dried red pepper, and sesame pepper until fragrant.
9. A spoonful of Pixian bean paste.
10. Half a spoonful of spicy sauce.
11. Fried red oil.
12. Bring some boiling water to a boil.
13. Put the chayote.
14. Add enoki mushrooms and boil twice.
15. Half a tablespoon of super hemp pepper sauce, appropriate amount of salt, light soy sauce and seasoning, stir well.
16. Use a colander to scoop the internal fat tofu.
17. Put the fish cubes in the soup and cook for a while. Pour the soup octopus into a casserole, sprinkle with green and red peppers and serve.
18. Finished product.
19. Finished product.
20. Finished product.
21. Finished product.
