1. Crucian carp cutting knife, don’t need to be too deep, just cut the skin, if it’s too deep, it will break easily. Spread some rice wine on the fish body and set aside
2. Soak the dried chilies in warm water, remove the seeds, then mix with bean paste and 3 grams of Chinese pepper, finely chop the green onion and ginger, and set aside
3. Cut the watercress into two-centimeter square pieces, blanch it in a pot of boiling water for one minute, let the water boil slightly (not high heat, as that will make the tofu grow old), and add a little salt to keep the tenderness. Soak inside
4. Pour a little oil in the pan over the heat, 80% of the heat, put the fish in and fry the golden brown on both sides and remove (fry the fish with ginger and rub the bottom of the pan, and then use the oil in advance to prevent it from sticking to the pan)
5. Do not fried fish oil, pour in new oil, the amount of oil is a little larger, and the oil is heated on a low heat, and then the finely chopped chili sauce is stir-fried until it is fragrant and fragrant.
6. Then add green onion, ginger, minced garlic and stir-fry for the aroma, and stir-fry this over medium heat
7. Turn on high fire, put soy sauce and rice wine to burst the aroma
8. Add hot water, add sugar, salt, glutinous rice juice and sweet noodle sauce to a boil. The amount of water is slightly more because the fish and tofu are cooked in the soup at the same time.
9. Put the fried fish lightly in the soup and bring it to a boil on medium heat for five minutes. If you can turn it over, it’s best to turn it over
10. Take the tofu out of the boiling water, control the water a little, put it in the pot and cook with the fish, try to make the tofu completely into the soup, cook for about five minutes, first put the fish out on the plate, then cook on medium heat for another three minutes Tofu, thicken when the soup is reduced. Pour the tofu and the soup on the fish, and finally sprinkle with pepper powder and chopped green onion.
