1. Fish belly (grass carp).
2. Shred the cabbage, and cut the dried bean curd into long strips.
3. Preparation: ginger, onion, garlic, pickled pepper, bean paste.
4. Cut the fish into slices, mix well with salt, cooking wine, starch, and egg white to marinate.
5. Boil a pot of water, add some salt, and blanch the dried tofu for 2 minutes.
6. Then blanch the cabbage until the seventh layer is cooked.
7. Pick up, put the cabbage and dried bean curd into the plate.
8. Heat oil in a pan and sauté ginger, garlic, and pickled pepper until fragrant.
9. Pour the bean paste and stir fry to get the red oil.
10. Add salt, vinegar, sugar and some water to boil.
11. Add the fish fillets and sprinkle the chicken essence.
12. Turn off the heat as soon as the fish fillets change color and put them in a bowl.
13. Sprinkle with chives, and then top with hot oil to finish. In the hot summer, some hot and sour boiled fish is more appetizing! 😄
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