1. The fish was cleaned up. I used the upper half of the carp. For a better taste, the fish was divided into two halves from the middle, and the water was wiped off with absorbent paper, or the water was dry. Everyone can use the whole fish, because I have made other dishes and I can’t eat one
2. Cut the tofu into one-centimeter-thick slices, then cut twice in a crisscross pattern, as shown in the picture. Then each piece of tofu is coated with a layer of starch
3. Cut green onions, shred ginger, garlic, coriander, star anise, bay leaf and pepper
4. Pour soy oil into the pot, approximately enough to submerge the fish head. heating.
5. Boil the oil until dense small bubbles appear when you insert the chopsticks, then you can put the tofu
6. Be careful when you put the tofu and slide it in gently from the side of the pot, otherwise the oil will splash. I have been blanched before. Flip the tofu from time to time during frying to prevent it from sticking together
7. You can remove the tofu until it's golden brown.
8. Put the fish in the oil pan where the tofu is taken out and continue frying
9. The fish can be fished out after deep-fried on both sides until golden.
10. Cooking wine, bean paste, light soy sauce, vinegar, sugar and salt, put in a bowl, add water and stir evenly into a sauce
11. Raise the pot, heat it up, pour in a suitable amount of oil and heat it over medium heat for a few seconds, add the onion, ginger, garlic, star anise, and peppercorns and fry the pepper to create a fragrance.
12. Pour the sauce into the pot, and put the fish and tofu into the pot. Add water to submerge the fish and tofu. Cover the pot and simmer on high heat, then turn to medium and low heat
13. When there is a little broth in the pot, remove the fish first, put the fish heads together, then put the tofu, then pour the broth, and finally sprinkle with coriander. It's so fragrant!
Tips:Be careful when frying fish and tofu. You can cover the pot. Be sure to dispose of the used oil after it is cold.
