Bean flower fish is a boiled fish variety. If the fish is tender enough, I feel that the taste is even above the boiled fish. I once had a family in Chongqing, and the bean curd and fish were placed in huge ceramic containers, and the hot end came up. The fish is now salvaged from the river. The difference between the bean curd and the fish is not even in the mouth. The chopsticks can't be used. Otherwise, the bowl of soup is floating in white and fine particles, just because it is too tender. Everyone carefully smashed them into their bowls with porcelain spoons, and they slipped into the throat. The boiled fish is usually topped with a layer of spicy oil. Once it is kept warm, it is added to the fragrance. However, the taste of the dried chili and the pepper is always too low, so a process of frying with spices is added. The degree of spicyness has a heavy feeling, and a variety of comprehensive aromas are dispersed in the mouth, which is much more comfortable than pure peppers.
Thaw the fish, slice, use egg white and starch and salt, and marinate for 20-30 minutes.
During the pickled fish, start to fry the spices: add cooking oil to the pan, turn to the minimum heat after the heat, add the onion, ginger slices and various spices, dip into the onion and start to turn black, then turn off the spices. Re-ignite, add dried chili and pepper to the oil, fry until the scent is picked up, pick up the pepper and pepper, and put the oil in the pot aside.
Take another pot, add two tablespoons of the oil of the previous practice 2, sauté the garlic and ginger, add a spoonful of bean paste to the oily red, add water to boil, add a piece of broth to the water, use salt and white pepper Seasoning (better soup)
When the soup is boiled, remove the fat tofu from the box, put it in a microwave oven, drain the separated water, cut into pieces and put it into the bottom of the bowl.
After the water is opened, add the sliced fish fillets and cook over medium heat until the fish fillets are cooked and poured into the bowl of tofu.
Practice 2: The remaining oil is burned to smoke. Sprinkle the dried chili and pepper that had been fished out on the fillet, add white sesame and dried chili powder, add hot oil to it, add parsley, and eat.