Chinese Food
Fish with Tofu
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I went back to Hunan last week. When I left, my mother-in-law brought a lot of things, including the chopped peppers she made and the Douchi bought by a popular small shop in the town. I'm a fish eater. Today I want to make a new dish with these two Hunan characteristics. The fish is immersed in the smell of Douchi and minced peppers. Then scoop up a spoonful of tofu. It's fresh, smooth and tender. Because the anchovies don't have thorns. So when you eat tofu and mix rice with soup, you don't need to worry about the fishbones and reduce the satisfaction of eating fish.
Cooking ingredients
Cooking Steps
Step1:Wash the fish and marinate with cooking wine and salt for 10 minutes.
Step2:You can prepare ingredients in the marinated fish space. Mince ginger and garlic.
Step3:Put oil in the pan. When 70% heat, turn down the heat. Put the anchovies in the pan. Don't stir fry for 30 seconds. Then turn over the same way and fry for another 30 seconds (this step - one is to go through the oil again to remove the fishy smell. The other is to make the fish skin tight. It won't break when steamed. ）Take the fish out and spread it on the cut tofu.
Step4:Pour the remaining oil of fried fish into the ginger and garlic. Then pour in the chopped peppers. Finally, add some soy sauce to taste. (no water. No water
Step5:Put the fried chopped peppers on the fish. Sprinkle two spoons of Douchi.
Step6:Steaming in boiling water for 10 minutes is delicious.
Cooking tips:Friendship tips - before frying fish, put some raw meal on the fish's body, and then dry the water with absorbent paper. In this way, the fish's skin won't break. It's also mentioned in a recipe for anchovies that was issued before. Babies remember to use a deep bowl. Tofu should be tender. Tofu in soup should be preserved to make it tender and delicious. There are skills in making delicious dishes.
