Beanfish
By VicentaLakin
Beanfish is the specialty of Sichuan. It's the best thing to do with fish. I'm lazy today and I'm making it with fish. The family version is more casual, it's good at its own taste, and it's less time-consuming to test the knife。
Recipe Recommendations
- flower carp 500G
- lactone tofu 300g
- garlic appropriate amount
- Pi County Douban appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Beanfish
1
I only use midfish for this dish. Fish cut 2-3 centimetres wide, with pepper, ginger, yellow pickles for a few minutes
2
Tofu slices
3
Let's fry the fish on both sides
4
I'll leave the oil in the pot and the garlic
5
I can't believe it
6
Fire red oil
7
Put it in the fish
8
The water is basically the same as the fish
9
Put it in meth
10
Ten minutes in the middle of the fire to boil the little fire. Just don't flip it, shake the pot so it doesn't break the fish. It's cold. Okay