Cooking fish steak and tofu
By VicentaLakin
Recipe Recommendations
- Fresh carp
- tofu 1 block
- onion 2 pieces
- garlic 5-merous
- Cooked peanut oil or corn oil appropriate amount
- black pepper a little
- ginger powder a little
- starch a little
- white flour appropriate amount
- fresh oyster sauce a little
- soy sauce a little
- cooking wine few drops
- white sugar a little
- mature vinegar appropriate amount
- ginger slices a little
- salt appropriate amount
- peppercorns a little
- salty and sweet
- pickled
- an hour
- simple
Steps for Cooking fish steak and tofu
1
A fresh carp, remove scales and viscera, and wash
2
Remove the head and tail of the fish and remove the fishy lines
3
Remove the fins and cut in half
4
Cut it into 6 equally sized pieces
5
Put appropriate seasoning into the fish steaks and start seasoning: black pepper powder, ginger powder, salt, chopped green onion, garlic slices, cooking wine, soy sauce, white sugar, starch, fresh oyster sauce
6
Stir the fish steak evenly, seal with plastic wrap, and refrigerate for 30 minutes
7
Stick evenly white flour on both sides of the delicious fish steak
8
Put the cooked oil in a non-stick pan, heat it, add the fish steaks in turn, start frying, and then put into a bowl for later use
9
Put the cooked oil in the pan, add the ginger slices and the marinated chopped green onions and garlic slices, and stir-fry until fragrant
10
Then add the fried fish steak
11
Season again: Add pepper grains, soy sauce, and vinegar
12
Add the water after the fish chop pieces and bring to a boil over high heat
13
Cut tofu into 1 cm thick slices
14
Put the chopped tofu into the pan, bring to the boil over high heat for 5 minutes, then turn to low heat and simmer for 20 minutes, and add some salt
15
When the soup is very small, check out the tofu and place it on a plate, then put a proper amount of cooked oil into the pot, fry the fish steak again until fragrant and collect the juice
16
It's ready to be eaten. When serving the two fish steaks in the best position, the thorns must be removed completely when serving them to children. There is no fishy smell, only aroma, a little sweet and salty, and a little sweet and sour feeling. In short, it tastes great