1. Cut grass carp into cubes, add dark soy sauce, sugar, oyster sauce, cooking wine and marinate for 30 minutes.
2. Soak the tofu in salt water for a while, so that it will not fall apart or harden when you cook it, and the taste will be smoother and more delicious. Then put oil in the pot, add the tofu, fry until the sides are slightly yellowed, and set aside for later use. .
3. Add more oil to the pot, cook with ginger, onion and garlic, and let the aroma come out. Add the fish pieces and fry until the sides are slightly browned.
4. Pour in the fried tofu, add chili sauce, fermented bean curd, red pepper, and pour in some boiling water.
5. After the high heat is boiled, turn to medium and low heat and simmer for 15 minutes until the soup base is thick and fragrant. Add a small amount of salt and chicken essence to taste.
6. Put it into a bowl and sprinkle with chopped green onion.
Tips:1. In the final simmering, add enough soup to the soup at one time, and then simmer until the soup base has a thick feeling.
2. The fish should be marinated first, so that the fish will be more tender and taste better.
3. The boiling water must be used for boiling fish. Cold water will shrink the fried fish meat and lock the umami taste.
