材料：
豆卜2兩
芽菜2兩
鯇魚片200克
芫荽1束
豆瓣醬1湯匙
蒜頭3粒
葱半條
薑2片
糖少許
雞湯250毫升
醃料：
胡椒粉少許
鹽少許
糖少許
粟粉1茶匙
紹酒1茶匙
做法：
1.
魚片加醃料拌勻醃5分鐘。豆卜切半。薑切粒，蒜頭、葱和芫荽切碎。水滾加鹽，芽菜灼30秒。豆卜汆水， 撈起。
2.
燒熱油，爆蒜頭和葱，加入豆瓣醬炒香，再加入雞湯，下豆卜和芽菜，加少許糖調味。
3.
湯煮滾，放入魚片浸熟，加入芫荽即成。

Spicy fish and fried tofu
Ingredients:
Fried tofu 2 taels
Sprout 2 taels
Grass carp slices 200g
Parsley 1 pack
Spicy bean paste 1 Tablespoon
Garlic 3 cloves
Green onion ½ piece
Ginger 2 slices
Sugar Little
Chicken broth 250ml
Marinade:
Pepper Little
Salt Little
Sugar Little
Corn starch 1 teaspoon
Shao Xing wine 1 teaspoon
Steps:
1.
Marinate fish with marinade for 5 minutes. Cut fried tofu in half. Cut ginger in slice then dice it. Shred garlic, green onion and parsley. Season boiling water with salt, then cook sprout for 30 seconds Then cook fried tofu and pick them up.
2.
Heat the oil, pan fry garlic and green onion. Stir fry spicy bean paste, then put in 250ml of chicken broth. Put in fried tofu and sprout, and season with little sugar.
3.
Boil the soup, put in fish and parsley.