Tofu stew
By VicentaLakin
The Hubei, known as the province of thousands of lakes, is also rich in water resources, which not only make up a large variety of freshwater fish, but also a large number of their prices, so that many people in Hubei eat fish and use it to the full. And on the fishermen's small boats, ordinary fishers pull up fish from the lake, and sometimes it's big enough to cut it straight in half, so that it keeps the fish intact, in the lake's water, using the most primitive method -- stew, the most prominent fish, and the taste of the fish's original juice. Today, we will use the fisher's approach to fine-tune it, add some extras, add some festivities to the fish, match it with its best partner, Tofu, and bring it to our holiday table。
Recipe Recommendations
- grass carp half a
- tofu 250 grams
- green pepper of 3
- Red chopped pepper appropriate amount
- ginger slices appropriate amount
- green onions appropriate amount
- lard appropriate amount
- oil and salt appropriate amount
- pepper appropriate amount
- salty and fresh
- stewed
- ten minutes
- ordinary
Steps for Tofu stew
1
Drying the surface of the fish with kitchen paper towels or clean towels and putting a cross knife on the back of the fish
2
(a) Smuggle appropriate salt on the back of fish
3
Cut the tofu into pieces, the chili into little rings, and the ginger and onions ready
4
(b) Hotting of the pot, putting in a suitable quantity of oil and putting in the pan a side of the fish back
5
(a) The fire will be slow to fry, and then it will turn over when it is yellow
6
After frying the face of the fish, you'll fry it with a ginger and onions
7
A little frying and a proper amount of running water
8
(b) A tofu block and a spoonful of pig oil will be added to the table for 15 minutes
9
A proper amount of red pepper is added to the back of the fish for five minutes
10
Add a proper amount of salt and pepper, etc
11
Finally put the pepper on the back of the fish and put it on the lid for a minute
12
Incoming。