1. Crucian carp cut flower knife, do not need to be too deep, it can be cut off if it is too deep, it is easy to cut off when it is too deep. Wipe some rice wine on the fish body for standby
2. Soak the hot pepper with warm water, remove the seeds, and then hide it with bean paste and 3 grams of Chinese prickly ash. Cut the green onion and ginger into small pieces
3. Cut the beancurd into two centimeter square pieces, blanch them in a boiling water pot for one minute, let the water slightly open (do not fire, it will make the tofu grow old), and then put a little salt to keep the tenderness. Don't take it out and soak it in it
4. Open a hot pot, pour a little oil, 80% hot, put the fish in, fry it on both sides, and remove it (rub the bottom of the pan with ginger, and then use oil in advance, it will not stick to the pan)
5. Do not fry fish oil, pour new oil, a little more oil, low heat oil first stir chopped chili sauce, stir until crisp fragrant spit oil
6. Then stir fry the onion, ginger and garlic until fragrant. Stir fry this over medium heat
7. Turn on the fire and put soy sauce and rice wine to give out fragrance
8. Add hot water, add sugar, salt, mash juice and sweet flour sauce, and bring to a boil, with a little more water, because fish and tofu are cooked in the soup at the same time
9. Put the fried fish lightly in the soup and boil it for 5 minutes. If you can turn over, you'd better turn it over
10. Take the tofu out of the boiling water, control the water a little, put it into the pot and cook it with the fish. Try to make the tofu completely into the soup. Cook the fish for about five minutes and put the fish on the plate. Then cook the tofu on the medium heat for three minutes. When the soup is reduced, thicken it. Pour the tofu and soup on the fish together. Finally, sprinkle pepper powder and scallion