How to make spicy boiled crucian tofu pudding

Hot and Spicy Boiled Crucian Carp with tofu pudding

Health benefits

Crucian carp: invigorating the spleen

Sichuan pepper: dehumidification

Pepper powder: nourishing blood, protecting teeth, and protecting bones

Ingredients

2 pounds of crucian carp

300g tofu pudding

300 grams of edible oil

Hot pot base (medium spicy) 150g

60 grams of dried chili peppers

A piece of scallion

One teaspoon of cooking wine

One teaspoon of edible salt

A piece of ginger

A head of garlic

Scallion 10g

50g Sichuan pepper

10 grams of cornstarch

An egg

20 grams of coriander

A little pepper powder

A little chicken essence

10 grams of white sesame

Hot and Spicy Boiled Crucian Carp with tofu pudding

1. Cut open the crucian carp to remove its internal organs, scales and gills, wash thoroughly, marinate with salt and cooking wine for 10 minutes, and cut the tofu into chunks for later use.

2. Prepare an appropriate amount of Sichuan pepper, shredded red pepper, shredded ginger, scallions, and shiitake mushrooms

3. Heat the clay pot, add an appropriate amount of oil, fry the crucian carp until both sides turn yellow (to prevent the fish from peeling, sprinkle a small amount of salt in the heated oil pot).

4. Add Sichuan pepper, a little vinegar, soy sauce, ginger, garlic, five spice powder, and an appropriate amount of water in sequence. Boil until the soup boils.

5. Add tofu and shiitake mushrooms, cook until the soup boils, then simmer over low heat for another 5 minutes.

6. Add shredded red pepper and scallions, and after 3 minutes, serve on a plate.

Tips

Master the time to cook fish and tofu pudding. One minute for a hot stove, and one and a half minutes for an ordinary stove.

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