How to make sweet-scented osmanthus fish easy to eat and how to share it graphically, candy house

Ingredients: mandarin fish 1 tail, stinky tofu about 600g, ginger slices 2 10g, garlic slices 20g, scallion 30g, pepper 30g, Chili sauce 15g, refined salt, pepper, cooking wine, sugar, monosodium glutamate, soy sauce, onion ginger juice, red oil, dry and wet powder, fresh soup, and appropriate salad oil of coriander.

Slaughter mandarin fish, wash them, chop off the head and tail, marinate them with salt, pepper, cooking wine and onion ginger juice for a while, then steam them in a cage with high fire and keep warm for later use.

2 Remove the bone spurs from the fish, cut the fish into large pieces, marinate with salt, pepper, cooking wine and onion ginger juice for a while, then add dried raw powder and grab it evenly, and set the size; Stinky tofu cut into paper strips; The wild pepper is pedicled and chopped.

3 Put the wok on fire, add salad oil and heat it to 20% to 30%. Take a piece of fish fillet with good pulp, wrap it with stinky tofu strips, then soak it in the wok and fry it until it is golden and cooked. Take out and drain the oil.

Leave the bottom oil in 4 pots, add ginger slices, garlic slices, onion, pepper and Chili sauce, stir-fry, add fresh soup, remove the residue after cooking, add fried mandarin fish rolls, add white sugar, soy sauce and monosodium glutamate, thicken with wet raw powder after cooking, pour in red oil, put it neatly in the middle of the plate after taking out the pot, and then add steamed fish head and monosodium glutamate. Features: bright red color, crisp outside and tender inside, unique flavor.