Chongqing tofu pudding fish
When this dish is cooked, it mainly takes a long time to pickle and taste, so I marinate it when I cook it, then finish the other dishes, and finally cook it.
Recipe Recommendations
Steps for Chongqing tofu pudding fish
1
Cut the onion and ginger into minced powder and set aside for later use.
2
Process the herring, cut into slices, and cut the tofu into slices.
3
Sprinkle appropriate amount of salt on the fish slices and pickle for 30 minutes.
4
Wash the fish slices with water 3 times, remove and drain, add salt, monosodium glutamate, chicken essence, sugar, and white pepper powder, stir well, add an egg white, stir again, then add wheat starch, and pickle with a small amount of pepper oil for 20 minutes.
5
Remove the oil from the pan, add onions, ginger and garlic after heating, stir-fry for 2 minutes, add hot pot ingredients, chili noodles, and Pi County bean paste over high heat and stir-fry for 2 minutes.
6
Add appropriate amount of water, a small amount of pepper powder, and thirteen fragrant powder into the pan, bring to a boil, add monosodium glutamate, chicken essence and cook for 1 minute, remove all the residue in the pan, leaving only the soup.
7
Add the tofu and blanch it slightly, put it on a plate, add the fish slices and greased it, remove it with cold water, remove the floating foam in the pan, then put the fish slices and blanch it for 1 minute, remove it, place it on the tofu, sprinkle with chili noodles, green onions, and pour the hot oil into the plate.