1. Wash the fresh big head fish, half open the head, and place the cooking wine on it.
2. Separate the bones from the meat slices and marinate them with cooking wine and a little salt.
3. Wash the hairy belly, fatty intestines and chicken feet for later use.
4. Soak the tofu in light salt water. (Easy to taste, not easy to rot when cooked)
5. Wash the Jizhen mushrooms; cut off the heads of the enoki mushrooms and wash them; pick the yellow leaves of the coriander and wash them; peel the lettuce, wash and cut into pieces or strips.
6. Wash dried red pepper and drain; wash and cut green onions; wash and slice ginger; wash and cut celery into small pieces.
7. Heat the oil in a pan, change the heat to medium-low, add the bean paste and fry until fragrant, add the ingredients in Figure 6 and continue to fry (the whole process is about seven or eight minutes), pour in boiling water. (Try to have more, because there are more dishes to be cooked)
8. After the water is boiled, add a few white sugar, a little light soy sauce and dark soy sauce, then put in the fatty intestines, change the chicken feet to a low heat and simmer for an hour. Put in the fish head and fish bones and simmer for 20 minutes. Then add lettuce and enoki mushrooms and cook for two minutes to get into the prepared large pot. Turn on high heat and then put in the fish fillets with good paste (the fish fillets should be put in one by one, and only shake with a spatula after they are formed, so as to avoid mashing the pan. ) Add chicken powder and white pepper powder and turn off the heat.
9. Use a slotted spoon to remove the fish fillets and place them on top of the cooked side dishes, then place the washed coriander on the fish fillets, pour the fish soup on top with a spoon, and you're done! Does it look appetizing?
Tips:Each ingredient can be increased or decreased as you like, and there is no need to add salt, because the bean paste is very salty.
