Fish brisket with tofu

1

Cut the fish belly into slices, and cut the tofu into pieces of the same size.

2

Add water to the flour to form a yoghourt-like paste, and fry the fish belly until golden brown. If you can't master it well, just pat dry and fry it with starch. Pan-fry tofu on both sides and golden.

3

Pour away all the oil from frying fish in the pan, stir fry with green onions, ginger, garlic, and five-spice powder to create the fragrance, add soy sauce, soy sauce, yellow wine, white sugar, add boiling water, and bring to a boil.

4

Add the fish belly and tofu and bring to a boil over high heat.

5

Add salt and cook over medium to medium heat until the water is slightly dry.

6

The juice is collected on fire. until the soup becomes thick.

Cooking fish in this way is relatively common. You can cook many fish species, even if you don't put tofu, you can just cook carp, hairtail, flat fish, etc. But there are some key points that you need to know. 1. Both fish and tofu should be fried;2. The onions, ginger and garlic should be stir-fried to create the fragrance. At the same time, the five-spice powder is also in this stage. The fried five-spice powder tastes particularly good;3. Add soy sauce, soy sauce, yellow wine, white sugar, add boiling water, and be sure to boil. After boiling, the flavor of soy sauce and rice wine is gone, only the aroma;4. First boil over high heat, then cook over medium to medium heat, and finally collect the juice over high heat, so that the soup will have a sticky feeling, and both fish and tofu can be very delicious;5. This dish belongs to home-cooked cooking, specifically braised. Braised vegetables are not static. You depend on what ingredients you use. For pigs, cattle and sheep, soy sauce and salt are heavier. But seafood, not seafood! Make sure it is light braised. The color is fresh and light, but it is rich. Unless you love thick black sauce.