Stewed fish with tofu
By RustyHuels
Ingredients: soy sauce,salt,North tofu,wolfberry,carp,pepper,white sugar,onion,Jiang,garlic,vinegar,yellow wine,pepper,aniseed,lard
Recipe Recommendations
- carp a
- North tofu 300 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- lard 50 grams
- salt 5 grams
- white sugar Half a spoon
- vinegar a tablespoon
- soy sauce 2 tablespoons
- yellow wine 2 tablespoons
- pepper appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- wolfberry appropriate amount
- salty and sweet
- stewed
- half an hour
- ordinary
Steps for Stewed fish with tofu
1
A carp.
2
Wash the fish, cut it into sections, and marinate in rice wine, ginger slices, and salt for a while.
3
Cut the tofu into pieces and blanch it with hot water to remove the fishy smell. It can also make the tofu less fragile.
4
Cut the pork board oil into small pieces and refine it into oil, remove the oil residue, add ginger slices, add marinated fish pieces, and fry until both sides turn yellow.
5
Put the fried fish on a plate for later use.
6
Leave the oil at the bottom of the pot, add the onions, ginger and garlic and saute until fragrant (the garlic and ginger must be beaten with a knife), add the spicy soybean paste, and add tofu and stir-fry.
7
Pour in the fish pieces. Mix soy sauce, white sugar, vinegar, rice wine, and water into a bowl of juice and pour it into the pan. Add wolfberry, prickly ash, and aniseed.
8
Bring to a boil over high heat, then change to low heat and simmer for 20 minutes, until the fish is delicious and cooked.
9
Add salt, pepper, monosodium glutamate, add minced garlic, and serve. (It's best to put some coriander in it to taste better, but I forgot to buy it)