Stewed fried fish with tofu bamboo
My father bought a fish the day before. It was bigger, so he fried some and put it away. So I used it to "create" it the next day. Hehe, shallot and mint are grown on my balcony, so you can pick them up at your fingertips.
Recipe Recommendations
- salty and sweet
- braised
- half an hour
- ordinary
Steps for Stewed fried fish with tofu bamboo
1
Wash shallot, mint, and shiitake mushrooms.
2
Cut the shallots into sections, and shred the mushrooms for later use.
3
Wash the tofu bamboo and cut it into sections.
4
Add the oil to the hot pan. When it is 70% hot, the yuba will be fried in the pan. The yuba will bubble and change color, and you can be picked up (please forgive me, I didn't know how to control the heat when I fried yuba for the first time, which was a bit too much).
5
Add oil in a hot pan, stir-fry the chopped green onion and shredded mushrooms until done, add salt, sugar, wine, and soy sauce, mix well and add water to boil.
6
After the water boils, add the fish pieces and simmer over low heat for 15 minutes.
7
After 15 minutes, add tofu bamboo, mint, and green onion to simmer, and start the pan 5 minutes later.