Chongqing tofu pudding Fish

1. Cut the scallions and ginger into small pieces and set aside for later use.

2. Process the green fish, cut it into slices, and cut the tofu into pieces for later use.

3. Sprinkle an appropriate amount of salt on the fish fillet and marinate for 30 minutes.

4. Wash the fish fillet with water three times, remove and drain, add salt, monosodium glutamate, chicken essence, sugar, and white pepper powder, stir well, then add an egg white and stir again. Then add wheat starch and marinate with a small amount of Sichuan pepper oil for 20 minutes.

5. Heat up the wok and add oil. Once the wok is hot, add scallions, ginger, and garlic. Stir fry for 2 minutes. Add hot pot ingredients, chili noodles, and Pixian bean paste and stir fry over high heat for 2 minutes.

6. Add an appropriate amount of water, a small amount of pepper powder, and thirteen spice powder to a pot, bring to a boil, then add monosodium glutamate and chicken essence and cook for 1 minute. Remove all residue from the pot and leave only the soup.

7. Blanch the tofu briefly and place it on a plate. Add the fish slices and oil them, then remove them and wash them with cold water to remove any foam from the pot. Blanch the fish slices for 1 minute and remove them. Place them on top of the tofu, sprinkle with chili powder and scallions, and pour the hot oil into the plate.