Main ingredients:Chinese grass carp150 grams
Auxiliary ingredients:Peanuts(fried) 15 grams,Pickled mustard greens15 grams,Green peas15 grams,Sesame seeds5 grams,Egg whites80 grams
Seasonings: garlic peel 5 grams,Ginger10 grams, green onion 10 grams, salt 3 grams,Chili peppers20 grams,Sichuan pepper powder 5 grams, cornstarch 20 grams,Monosodium glutamate 1 gram,Bamboo shoot sprouts5 gramsMethod:1. Remove the bones from the grass carp and keep the flesh.2. Peel the fish meat, remove the skin and bones, pound it with the back of a knife to make a paste, and remove any tendons and blood threads to make the fish paste smooth.3. Deep-fry the green peas until crispy.
4. Chop the ginger and pickled mustard greens into fine pieces.
5. Cut the cilantro into segments.
6. Crush the garlic into a fine paste for later use.7. Place in a bowl, add water to dilute, then add egg whites, dry starch, salt, monosodium glutamate and mix well, and add 200 grams of clear broth to make fish batter, steam for half an hour in a steamer.8. Take a bowl and place the ginger paste, garlic paste, pickled mustard greens, fried sesame seeds, deep-fried green peas, monosodium glutamate, salt, chili oil, Sichuan pepper powder, mix well to make spicy sauce.
9. Remove the steamed fish paste from the steamer, pour the prepared flavoring sauce over it, sprinkle with scallions and cilantro segments.
4. Cut ginger and pickled mustard greens into fine pieces;
5. Cilantro cut into segments;
6. Crush garlic to a paste and set aside;
7. Place in a bowl, add some water to dilute, then add egg white, dry starch,salt, monosodium glutamate (MSG) mix well, and adddashi broth(200 grams), mix into fish paste, steam for half an hour;steamfor half an hour;
8. Take a bowl and put in ginger garlic pickled mustard greens sesame seeds fried peanut sautéed pea pods, MSG, salt, chili oil, Sichuan pepper powder, mix to make spicy-sour sauce;
9. Remove the steamed fish tofu from the steamer, pour the prepared flavoring sauce over it, and sprinkle with scallion cilantro segments before serving.