1. Take the silver carp with hard edges and a box of Nanshui tofu.
2. Chopped into chunks
3. Add salt, pepper, and cooking wine and stir well;
4. Add the water to make the starch and apply evenly.
5. Cut the tofu into cubes.
6. Boil the oil until 70% to 80% hot, and add the fish pieces separately;
7. Fry until the surface of the fish is hard and remove, then soak in ginger and slice it.
8. Save the base oil, add bean paste, white sugar, dried sea pepper, Chinese pepper, ginger slices, and sauté until fragrant;
9. Pour the fish cubes and add enough water;
10. Bring to a boil, add tofu cubes;
11. Cover after boiling, and burn for about ten minutes;
12. Remove the lid, heat up the sauce, add the chicken essence, pour it into the tray, sprinkle the green onions and cooked white sesame seeds.
Tips:Frying the fish has the effect of removing fishy and shaping. The juice is not easy to collect; using a tray to serve vegetables can easily reduce the temperature quickly, and the fish will not lose its tender and smooth taste in the later stage of eating. You can also use soft tofu for this dish, but the fish should be softened before being cooked. Don't overdo it or turn it over.
