1. The tofu fish is washed clean and the head is removed. The fins are cut into small sections. The tofu fish is really soft. They are as delicate as tofu in their hands
Grind a little ginger and marinate in cooking wine, salt and a little sugar for ten minutes
3. Prepare the auxiliary materials, wash the bean sprouts, drain the water, cut the parsley short, dry clean the pepper short, slice the ginger and garlic
Heat oil in 4 pots, 5,6% heat, roll tofu fish in starch, put into the pot, fry until golden brown and remove
Pour a small amount of base oil into the pot, put the bean sprouts into the pot and stir dry the water. Do not add water, stir well and then install them for standby
Put a spoonful of oil in the pot, stir the dried chili, ginger and garlic slices, then put the parsley, stir evenly, then pour in the bean sprouts, stir evenly again, stir in the salt to taste
7. When the tofu is returned to the pot, do not use a spatula. Directly throw the pot by hand until it is heated evenly, and then it can be eaten out of the pot.