Cooking Steps

1. 

   Step1:The sea catfish should be treated simply. Because it is a scaleless fish, it should be scalded with boiling water. The water temperature should be kept at 90 degrees. The temperature should not be too high. Scald the sea catfish to remove the mucus and fishy smell on its surface.

2. 

   Step2:Clean the mucus completely.

3. 

   Step3:Then blanch the North tofu. Then add 4 grams of salt. For that tofu, add a little more flavor. And make the tofu not easy to break. Take out.

4. 

   Step4:Stir fry shallot, ginger and garlic in the pot. Then add 5g soy sauce, 200g clear water, 4G cooking wine and 3G old soy sauce.

5. 

   Step5:Then put in the sea catfish. Put in 2 grams of pepper, 4 grams of sugar and 1 gram of monosodium glutamate.

6. 

   Step6:The green, red and sharp peppers you put in should be cracked. It's just for the taste. They will be fished out after the taste.

7. 

   Step7:Then add tofu. Start to heat for two minutes. Then turn to medium low heat. The purpose is to push the foam out. In order to remove the fishy smell, the same protein will be separated out very well. And the soup will be more viscous. There is no need to thicken it.

8. 

   Step8:After 7 minutes, remove the green ginger and green red pepper and serve.

9. 

   Step9:Move.