Yueshan Tofu Pudding Fish

Yueshan Tofu Pudding Fish

　　Yueshan Tofu Pudding Fish

　　Main ingredient: 500g grass carp.

　　Side ingredient: 100g tofu pudding

　　100g soybeans

　　50g red chili peppers.

　　Seasonings: 8g garlic

　　5g scallion

　　4g ginger

　　8g broad bean paste

　　10g black vinegar

　　5g cooking wine

　　5g white sugar

　　5g ground pepper

　　20g vegetable oil

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　　Cooking method

　　1. Slaughter the grass carp, remove scales, gills, and internal organs, then clean. Split the fish open from the back, remove bones, head, and skin, and slice the cleaned fish meat into thick slices; split the fish head and remove the fish teeth for later use.

　　2. Heat oil in a pan, sauté scallions and ginger, add cooking wine, then put in the fish head and water, and simmer over high heat to make fish stock.

　　3. Heat a little oil in a pan, stir-fry chili segments, broad bean paste, and cooked garlic until fragrant, then add fish stock, cooking wine, white sugar, black vinegar, and ground pepper. Bring to a boil, strain out impurities, then add broad bean paste and cook until flavorful. Strain the mixture into a bowl, then add the fish slices to the broth and cook until done. Remove and place them on top of the tofu pudding, sprinkle with cooked soybeans and chopped scallions in the middle. Heat a little oil in the pan and pour it over the fish slices, then drizzle with sesame oil before serving.