1. After cutting the grass carp, clean it, remove the head and tail, and slaughter the fish into strips about 1 cm wide. Add appropriate amount of ingredients, white pepper, shredded ginger, green onions, and a little salt to marinate for 20 minutes. (The fish is handled by the fish seller, just take it home and clean it)
2. Cut green peppers and red peppers into cubes, dice ginger, green onions, and garlic into cubes. Mince the tempeh with a knife and put them in a bowl for later use. (Red pepper forgot to shoot in)
3. Put a proper amount of corn oil in the hot pan, pat the marinated fish sticks with a little dry starch, and fry them one by one until the surface is slightly yellow and the shape is finalized.
4. Put the fried fish sticks on the plate for later use
5. Leave a proper amount of base oil in the pot, add ginger, garlic, green pepper, tempeh, and stir-fry until fragrant.
6. Add appropriate amount of water, then add a little steamed fish soy sauce and chicken essence to taste
7. Put the fried fish sticks in the pot, add chili powder, and bring to a boil over medium-low heat.
8. Add the red pepper diced and gently push evenly
9. When the soup is slightly dry and oily, add the diced green onion, and you can take it out of the pot and serve it on a plate. (You can sprinkle some celery leaves or coriander on the noodles, if not, you can omit them)
Tips:Yongchuan tempeh is a specialty of Yongchuan, Sichuan. This tempeh has a pure fragrance and is my favorite condiment. Because the tempeh is already salted, the fish is also salted when marinating, so don't add salt when cooking, just add a proper amount of steamed fish soy sauce to season it.
