1. Wash the fish and set aside
2. Cut tofu into cubes, blanch and cook for five minutes.
3. Cut the fish into cubes, add 20 peppercorns, pepper, 20 grams of cooking wine, and 5 grams of salt. Marinate for 20 minutes. Turn it over and knead in the middle.
4. Wash the marinated fish with clean water, soak up the water with kitchen paper, and evenly coat it with a thin layer of dry flour.
5. Heat the pan, wipe it with ginger, pour the oil into the fish, fry on medium heat, and fry on both sides until golden brown.
6. Use the leftover oil in the pan to fry the Chinese pepper, eight peppers, chili and the meat stuffing, fry until the meat turns color and oily, add the green onion, ginger and garlic until fragrant, add the soybean paste and continue to fry the flavor of the sauce. Add the vinegar to the water, put the fish and tofu in the pot, soak the fish in the water, and simmer for about 20 minutes.
Tips:You can adjust the ingredients according to your own taste, and the fish should not be fried.
