1. The best tempeh is dace. There is no dace in the north. You can use crucian carp, grass carp, or silver carp. Today I used a silver carp weighing nearly 7 catties.
2. Change the fish to a knife and marinate it with 30 grams of salt cooking wine for 20 minutes and then let go of the oil.
3. Fry the fish in the pan and brown it.
4. Chop the garlic into fines, wash it with water, and fry it in a pan until it is slightly yellow, and deep-fry the tempeh (garlic must be washed off the mucus secreted during the chopping process, otherwise it will stick to the pan if it is not fried)
5. Fried tempeh, garlic and fragrant, set aside.
6. Put the main ingredients and auxiliary ingredients together and stir well, put them in the steamer, and steam for 4 hours. It can also be steamed in a pressure cooker for 30 minutes. That's it.
Tips:It is best to let the tempeh fish steamed and let it cool, and it will taste more delicious after being kept in the refrigerator overnight. The fish bones are crispy after 4 hours of steaming. It is a good calcium supplement for all ages.
