Black carp 550g
Tofu 300g
Egg 1
1. Mince the scallion and ginger, set aside.
2. Prepare the black carp by slicing it into pieces, and cut the tofu into chunks.
3. Sprinkle an appropriate amount of salt over the fish slices and marinate for 30 minutes.
4. Rinse the fish slices with water three times, drain well. Add salt, monosodium glutamate, chicken bouillon, sugar, and white pepper powder, mix well. Then add one egg white and stir, followed by wheat starch and a small amount of Sichuan pepper oil, marinate for 20 minutes.
5. Heat oil in a wok, add scallion, ginger, and garlic when hot, stir-fry for 2 minutes. Add hot pot base, chili flakes, and Pixian broad bean paste, stir-fry over high heat for 2 minutes.
6. Add an appropriate amount of water, a little pepper, and thirteen-spice powder into the wok, bring to a boil. Then add monosodium glutamate and chicken bouillon, cook for 1 minute. Remove all solid residues from the wok, keeping only the broth.
7. Briefly blanch the tofu and place it in a serving dish. Quickly fry the fish slices in hot oil, then remove and rinse with cold water. Skim off any foam from the pot. Return the fish slices to the pot and blanch for 1 minute, then remove and place them on top of the tofu. Sprinkle with chili flakes and scallions. Pour hot oil over the dish and serve.
