1. The raw materials are prepared, and all the ingredients are washed and set aside.
2. Wash the fish slices, drain the water, pour the cooking wine and spread it evenly, and finally pour out the cooking wine in the basin.
3. Add the salt to taste, and keep mixing the fish with your hands until the fish fillets become sticky. Because the fish head is big, it's best to pick it up separately. Note: You need to add more salt. It is not delicious to add salt after it is cooked, so it is better to put more than less.
4. Add an appropriate amount of white pepper to remove fishy and flavor.
5. Pour in appropriate amount of sesame sesame oil to enhance the fragrance.
6. Add an appropriate amount of starch to enhance the tenderness of the fish. If the starch is granular, it needs to be diluted with water and put in it. It is recommended that it be powdered. Note: Don't put too much starch, otherwise the soup will be faint when cooking (you can also add egg white to make it more tender).
7. Put the oil in the pot and heat it to 50% heat, pour in dried chili, dried Chinese pepper, green onion, garlic slices, ginger slices, soaked radish, pickled green cabbage, and fry (the dried chili and dried Chinese pepper should be washed with water to remove the surface gray The layer is not easy to fry after washing. It is ok to leave kimchi if you can't buy it, just to increase the bottom taste).
8. Add secret ingredients (non-douban) and stir-fry slightly.
9. Add the boiling water to a boil, then turn to low heat and simmer for 10 minutes to let the kimchi and secret ingredients taste. (Be sure to add boiling water instead of cold water).
10. Add appropriate amount of salt and chicken essence to the soup to taste, then add the fish fillets and serve after being cooked, and put the soup in the pot for later use.
11. Put the tofu into large pieces and cook for 2 minutes (you can also put tofu brain, lactone tofu, soft tofu, and old tofu).
12. Serve to eat.
