1. Preparation of ingredients:
1 grass carp, 1 box of fat tofu, proper amount of pepper, rattan pepper, star anise, onion, garlic slice, onion, pepper, carrot, bean paste, cumin powder, chafing dish base, soy sauce, cooking wine, salt, chicken essence, starch, egg white, dried pepper, chopped green onion and rapeseed oil.
2. Cooking steps: 1. Slice the fresh fish, cut it open and wash it.
Scrape off fish bones and fish,
Cut the fish into big and thin pieces. then
Stir with salt and cooking wine until the fillets feel greasy and slippery. This process takes about 3 minutes.
Then add starch and egg white and marinate again. Don't overdo it, just feel sticky. This process takes about 2 minutes.
2. Heat the pan, add a proper amount of rapeseed oil, stir-fry the fish bones until cooked, add pepper, rattan pepper and star anise to stir-fry, then add onion and garlic slices, stir-fry together for a while, add onion, pepper, carrot and bean paste, finally add boiling water, add chafing dish seasoning and light soy sauce, and cook for 5 minutes, then take out all the materials in the soup except the soup for later use.
3. Put the stone pot on a slow fire, cut the fat tofu into thick slices, and put it in the stone pot to preheat for about 3 minutes. Add a little water to the stone pot, just don't paste the pot, don't put too much (tofu also comes out). Be sure to preheat with slow fire.
4.
While the stone pot is preheating, take another pot, add water to boil, and quickly put the marinated fish slices into the pot. Be careful not to keep it for more than 2 minutes, otherwise the fish will get old and affect the taste. then
Put the fish fillets into the stone pot, pour the cooked soup into the stone pot, and cook the stone fish on low heat.
5. Add minced ginger and garlic, dried chili, cumin powder, chicken essence, chopped green onion and rattan pepper in turn, and pour in the fried rapeseed hot oil.