1. Prepare all the ingredients.
2. Soak the dried bean curd with water until soft and set aside.
3. The ang thorn fish is cleaned with its internal organs and stained with egg liquid.
4. Pour the oil in a pan and heat it up, add the fish coated in egg liquid and fry until it is.
5. Save the fish almost golden on both sides.
6. Fry the pan until the oil heats up, add Pixian bean paste and stir fry until fragrant.
7. Saute the scallions, ginger and garlic.
8. Put the fried fish in.
9. Add an appropriate amount of water.
10. Put in white wine.
11. Join the soy sauce.
12. Add light soy sauce and sugar.
13. Burn the fire for 15 minutes.
14. Boil the dried tofu in boiling water for 2 minutes to drain the water.
15. Then cut the tofu skin into strips and put it in a dry pan.
16. Pour the cooked fish into the dry pan.
17. Heat for 5 minutes and add salt.
18. Add chicken essence for seasoning.
19. Finally, sprinkle with coriander and garlic seedlings and turn off the heat.
Tips:The angkor fish is wrapped in egg liquid and then fried until the fish skin is damaged.
If you don't have a dry pan, just use a wok to cook until it is as delicious.
If you like the spicy flavor, you can add 2 dried chilies to make it more flavorful.
