1. The fish is cleaned and salted for half an hour.
2. Put more oil in the pan, cut a piece of roasted tofu into triangles and fry until golden brown. Sprinkle a little salt in the middle, about ten minutes, remove and set aside (or just sprinkle with chopped green onion, salt, cumin powder, and chili noodles. It's very).
3. Fry the shrimp for a while.
4. This fish is a bit big, so I changed it to an iron pan for frying. Continue to fry the fish with the oil just now. This is a technical job. Don’t fry the fish to pieces: After inserting the fish, turn the pan to make the oil reach the head and tail of the fish. After frying for a few minutes, shake the pan to see if the fish will follow.之转。 The rotation.
5. The tail of the fish is relatively high, and it is still a little peeling.
6. Fry the golden brown on both sides, fry the inside for a while and then take it out for later use. Here you need to slip off the bones of the back from the belly during processing. The fried fish is sprinkled with a few powder to taste at the end, it will stick to the pan too early.
7. Put it in the baking tray.
8. Put sliced ginger, garlic, a piece of hot pot base, two spoons of red bean paste, bell pepper, according to your needs, stir-fry the red oil on a low fire, boil the right amount of boiling water, add chicken essence, salt, dark soy sauce, rock sugar Seasoning. Add konjac tofu and cook.
9. Add cucumber kelp.
10. Put it into the boil.
11. Put it in before out of the pot.
12. Put it in before out of the pot.
13. After cooking, pour it on the fish, add the previous ingredients and put it on the alcohol stove to bring it to a boil.
14. It's okay, let's have a drink with pot friends!
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