Mapo Tofu Fish

Mapo Tofu Fish

　　Main ingredient: One carp

Ingredients: 100g minced pork, northern tofu, garlic sprouts

Seasonings: Salt, cooking wine, doubanjiang (chili bean paste), soy sauce, minced scallions, minced ginger, minced garlic, cooking oil, Sichuan peppercorn powder, stock, cornstarch slurry

Cooking method:

1. Make crisscross cuts on both sides of the cleaned carp. Cut the tofu into cubes and blanch them. Wash and cut the garlic sprouts into sections.

2. Heat oil in a pan until it reaches medium heat (about 50% hot), then deep-fry the fish until both sides are golden and set. Remove the fish.

3. Leave some oil in the pan, add minced pork, doubanjiang, and cooking wine, and stir-fry until fragrant. Then add minced scallions, ginger, and garlic, stir well, pour in an appropriate amount of stock, add the fish and tofu cubes. Bring to a boil, then add salt and soy sauce. Simmer over low heat until the sauce thickens and the tofu absorbs the flavor. Thicken with cornstarch slurry, sprinkle with garlic sprout sections, and serve.

Features: Rich red color, uniquely flavored.