1. Mince the green onion and ginger and set aside for later use.
2. Process the herring, cut into slices, and cut the tofu into pieces for later use.
3. Sprinkle an appropriate amount of salt on the fish fillets and marinate for 30 minutes.
4. Wash the fish fillets 3 times with water, remove and drain, add salt, monosodium glutamate, chicken essence, sugar, white pepper and stir evenly, add an egg white, stir again, then add wheat starch, and pickle with a small amount of pepper oil for 20 minutes.
5. Start the pot and add oil, add the green onion, ginger and garlic when the pot is hot, stir-fry for 2 minutes, add the hot pot ingredients, chili noodles, and Pixian bean paste and stir-fry for 2 minutes.
6. Add appropriate amount of water, a small amount of pepper, and thirteen spice powder in a pot, boil, add MSG, chicken essence and cook for 1 min. Remove all the residue in the pot and leave only the soup.
7. Put the tofu in the tofu, blanch it, put it in the plate, add the fish fillets and oil, remove and wash with cold water, remove the foam from the pan, then put the fish fillets in the blanching for 1 min, remove them, put them on the tofu, sprinkle with chili Pour the noodles, green onions, and hot oil into the pan.
