Home-grown yellowfish tofu
By VicentaLakin
The first time I finished the dish in a restaurant, I couldn't forget it. I like yellowfish. I like tofu. After learning that the stench is of high nutritional value and that it can keep its stomach warm, the cuisine often comes to our restaurant
Recipe Recommendations
- yellow-bone fish art. 3
- old tofu 1 block
- ginger appropriate amount
- onion appropriate amount
- carrot slices a little
- water starch a little
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce a little
- cooking wine appropriate amount
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Home-grown yellowfish tofu
1
Skull fish are treated for cleaning, knife-stabbing and back-up。
2
Ginger Chest, onion cut, backup. Old tofu cleanup。
3
Cut the old tofu pieces aside。
4
Hot pot, about 60% heat, low-weight oil。
5
Skull fish are in hot pots, and the two sides of the fire are tweaked for one minute, with a spare。
6
In the pot, you put gingers and onions。
7
Put it in a good smurf。
8
Put in the right amount of raw smoke, drop a few drops of old。
9
Put it in old tofu。
10
Three-quarters of the fish are in the water, turning into fire。
11
When the fire broke, it was turned into a fire, 20 minutes。
12
Add a proper amount of wine。
13
Prepare a little water starch。
14
It's evenly added to the pot, and the fire flips for a minute。
15
Pick up the pot, load up the plate, put it down with onions and watered carrots。