Then, Zhao Youcai tossed the small fish into another basin; they were still flopping around. After gutting all the fish, Zhao Youcai rinsed them with clean water until they were spotless.
He heated a large wok, added bear fat, and once the fat was hot, he tossed in scallion segments, red chili peppers, and smashed garlic cloves.
SIZZLE...
Zhao Youcai stir-fried them with a spatula, and the aroma instantly filled the air. He then poured in half a bowl of sauce and continued to stir-fry until the sauce was cooked through before adding a ladleful of water.
After that, he added all the washed River Pomegranates. Once the water boiled, Zhao Youcai held a large block of tofu in one hand and a knife in the other, cutting it into chunks and dropping them into the pot as he went.
After adding the tofu, Zhao Youcai salted the pot, placed a steamer rack on top, and steamed rice on the rack.
