Shen Congwen's "carp tofu" doesn't write down its cooking method, which makes people seem to see a string of red peppers hanging in front of the Shanzhai wooden building in the autumn of Xiangxi, which is bright red, deeply tempting people's desire for Xiangxi food.
Practice:
1. Clean the fish, remove scales and fishy threads, and make a few strokes on the back of the fish. It's about an inch long.
2. Slice and fry until both sides are brown.
3. Fry the fish until both sides are scorched yellow. Put the oil in the pan. Heat the oil and stir fry the onion, garlic, ginger and pepper.
4. Add salt, white wine, soy sauce, sugar, millet pepper, boil, add some water, add fish and tofu, simmer until the juice is dried, and then dish.