Tofu puddingBlack carp slicesThe ingredients for black carp slices: 450 grams of black carp,JuicyFresh tofu200 grams, large green onions, fresh ginger,Sichuan pepper, cornstarch, cooking wine, white pepper powder, salt, chicken oil,mutton fat(or vegetable oil),monosodium glutamateVegetable oil, white vinegar, small green onions,Tofu pudding black carp slices recipe:1. Clean and dry the black carp, then remove the backbone in the middle of the fish,Fish head

Cut off the fish head, slice both sides of the fish meat into about 0.5 cm thick fish slices, rinse the fish head with water to remove blood water.

2. Place the fish slices in a bowl and season with a teaspoon of cooking wine, 1/8 teaspoon of salt, a little black pepper (preferably black pepper), and a bit of monosodium glutamate; marinate for about 30 minutes. After marinating, mix in half a spoon of cornstarch by hand, then add about one quarter spoon of vegetable oil and mix by hand.Fish headCut off the fish head,Blood waterWater

3. Heat oil in a wok to 5-6 heat level, add the green onion segments and ginger slices to stir-fry, then add the fish head and bones and stir-fry over high heat for a moment. Pour about 2 liters of cold water, add one quarter teaspoon of salt, several drops of white vinegar, cover with a lid and boil over high heat. After boiling, let it simmer gently for another 5-8 minutes until the soup turns slightly milky; reduce the heat to low and continue simmering for about 30 minutes. During this time, use a spoon to mash the fish head and bones, allowing the meat adhering to them to dissolve into the soup, resulting in a thick, white milk-like broth. Strain out the impurities (mainly bones) with a fine sieve.4. Cut the tofu pudding (soft tofu) into pieces of about 4 cm square.5. Pour the strained fish stock into a small sandpot or soup pot and bring it to a boil over high heat. One by one, add the marinated fish slices into the boiling fish stock; continue cooking until the soup boils again, then add the tofu pudding and cook for 2-3 minutes before turning off the heat and sprinkling with chopped green onions.Black pepper), add a bit of MSG to marinate for about 30 minutes, then mix in half a spoonful of dry starch and stir until well combined. Add a quarter spoonful of salad oil and stir again.

3. Heat some oil in a wok to around 5-6 (approximately 210-240°F), add (scallion pieces) and (ginger slices) to fry, then add the fish head and bones for a quick stir-fry. Pour in about 2 liters of cold water, add a quarter spoonful of salt, and add a few drops ofwhite vinegar.Cover the pot and let it boil on high heat.Continue boiling until the soup turns slightly white, then reduce the flame to a gentle simmer.Cook for another 5-8 minutes. By now, the soup should be quite white. Reduce the flame further and continue simmering for about30 minutes, stirring occasionally to release more flesh from the fish bones into the soup. Use a fine strainer to remove any impurities (primarily the fish bones) from the soup.4. Cut the fresh tofu into 4 cm square pieces.

5. Pour the filtered soup into a small

sandpot or pot, bring it back to a boil over high heat. Carefully add each marinated fish slice one by one and continue cooking until the soup boils again, then add the tofu cubes and cook for 2-3 minutes before turning off the heat.Fish stock.Smallpot or pot