Recipe for spicy boiled crucian carp and tofu (Kaijiang cuisine)

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  1.Buy 2 pounds of crucian carp about 15 centimeters long, clean them and set aside

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  2.Buy 300 grams of tofu pudding and let it cool for later use

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  3.Cut the coriander, pat the ginger and cut it into two sections, then chop a little ginger and pat the garlic lightly.Yes, cut the green onion into small pieces, separate the egg white and yellow and set aside for later use

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  4. Put the cleaned crucian carp into a basin, add cooking wine, edible salt, cornstarch, egg white, and minced ginger, stir evenly, and marinate for 30 minutes to absorb the flavor

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  5. Put 100 grams of cooking oil in the pot and heat it until it is 80% hot.Pour in the hot pot ingredients, Sichuan peppercorns, dried chili peppers, ginger pieces, garlic, and stir-fry until fragrant.Add cooking wine, add the source of life (water), appropriate amount of salt, chicken essence, pepper, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes.

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  6. Adjust the fire to a minimum, add crucian carp, and the whole process Please finish within one minute, then increase to high heat and cook.

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  7. Boil until the water boils for one minute and a half and then turn off the heat.Remove from the pot and put it into a basin, then put the tofu pudding into the basin, use a spoon to sprinkle white sesame seeds, green onions, and coriander in a circle around the edge of the basin.

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  8.Pour 200 grams of cooking oil into the pot, oil Warm it to 110 degrees, then pour it into the basin with fish.