Stinky tofu fish

By VicentaLakin

Stinky tofu fish
I bet you've all had stench fish at the restaurant. It's easy to teach you to eat a unique “steal” piece of fish at home today. It's easy to wipe, pick, fry and fry. If you want to learn more about graphs and food production, you can focus on the WikiLeaks Commons, which are published every week

Recipe Recommendations

  • grass carp 1000 grams
  • Wang Zhihe stinky tofu half a bottle
  • pepper appropriate amount
  • salad oil appropriate amount
  • ginger slices appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • white sesame appropriate amount
  • shallots appropriate amount

Steps for Stinky tofu fish

  • 1
    I'm going to prepare the pickles and the tofu。
  • 2
    The purchase of 2 kg of fresh live grassfish cut open from the back of the fish and split into four pieces。
  • 3
    The salt is spilled on the fish。
  • 4
    And then the proper amount of pepper sprayed on the fish。
  • 5
    Half a bottle of Qin and tofu, depending on the size of the fish。
  • 6
    Put one-off gloves on all the food items on the fish。
  • 7
    Scratch the pickles。
  • 8
    Put the pickled fish in the bag, preferably two, and it's time to seal it in the shade for four to five days。
  • 9
    Take out the pickled pieces of fish and wash the pickles on them, so that they are prepared for dry water。
  • 10
    And turn the big fish into small fish。
  • 11
    In order for the fish not to stick, it would be preferable to use the non-stick or wheat stone pot to pour appropriate amounts of salad into the pot。
  • 12
    Join the ginger-cracker。
  • 13
    Let's put the fish in a flat code。
  • 14
    When you're done with one piece, you turn all the fish into pieces with a little chopstick。
  • 15
    It makes both sides of the fish corroded。
  • 16
    Put the proper amount of wine in the pot。
  • 17
    And pour it in the right amount of color。
  • 18
    Turn the fish pieces over with a light shovel, so that the old ones are evenly coloured。
  • 19
    Cover the pan and turn the little flame for three to five minutes。
  • 20
    It's about the juice, and then it's covered with white sesame。
  • 21
    Finally, the onions were put out to feed the plate。
  • 22
    With a little chopstick, the fish is fine and elastic, special meal

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