Chinese Food
Fish stewed with tofu in youyuhu Village
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If we can't do without a dish at our festival feast, what would you say? By the way, it must be fish. No matter what fish do, steamed, braised, sweet and sour... Or the variety of fish. Anyway, fish is not missing in the festival feast. It can be said that no fish is not a feast. According to Chinese folk custom, there are fish every year. There are fish on auspicious occasions. It's a good show. The picture is auspicious. At the same time, the taste of fish is delicious, nutritious, the taste of food and the fat content are lower than other meat. Therefore, it's a dish that can't be left at the festival table. Hubei is known as the province of thousands of lakes. The rich water resources also make the freshwater fish in Hubei not only various, but also popular. Therefore, many people in Hubei like to eat fish, and also make the most of it. On the fisherman's boat, the ordinary fisherman takes the fish from the lake. Sometimes the fish is very big. He will cut it into two parts directly, so as to keep the appearance of the fish intact
Cooking ingredients
Cooking Steps
Step1:Use kitchen paper towel or clean towel to dry the water on the fish surfac
Step2:Put a cross flower knife on the back of the fish
Step3:Rub a proper amount of salt on the back of the fish
Step4:Cut tofu into pieces, green pepper into small circles, ginger slices and scallion slices ready
Step5:Heat the pan. Put in some oil. Put the back side of the fish in the pan
Step6:Fry slowly over low heat. Fry until golden, then turn over
Step7:Fry the fish bone noodles, then add ginger slices and scallion slices together
Step8:Fry a little and add some boiling water
Step9:Add tofu and a spoonful of lard and cook for 15 minute
Step10:Put some red pepper on the back of the fish and cook for another five minutes
Step11:Season with salt and pepper
Step12:12. Finally, put the green pepper on the back of the fish, cover it and simmer for one minute
Step13:Into the plate.
Cooking tips:1. To keep the fish skin intact in the process of frying, it is necessary to suck up the water on the surface of the fish first; when entering the fish, the pot should be heated. Don't rush to turn the fish. When frying, shake the pan almost. The fish can move. At this time, the fish can be fried almost. It can turn over; 2. Draw a flower knife on the back of the fish to make the fish taste better. Put a proper amount of salt on the surface of the fish, so as to prevent oil splashing when entering the pot; 3. The fish I bought this time It's bigger. So you can turn the pan more during the process of frying the fish. In this way, the fish can be fried. 4. After the fish is well fried, turn the side of the fish bone upside down and fry it at the same time. After the fish is well fried, add some boiling water. Add tofu and lard and cook for 15 minutes. Be sure to put a spoon of lard. 5. Add some red peppers and cook on the back of the fish for 5 minutes. That is to say, the taste of the chopped peppers can be melted In the soup, it can also keep the whole dish beautiful; before leaving the pot, add green pepper, put in red pepper and simmer for one minute; 6. Pay attention to keep the whole dish outside when leaving the pot
