Chinese Food
Stewed fish with bean sauce
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From 30 ℃ to 13 ℃. The change is too big. It's to make me cold ~ ~ don't say that the cooked dishes will soon be cold. There's also a tendency to be lazy to cook ~ ~ get warm soon ~ ~ think of the dishes in casseroles that are very warm and tasty. It seems that I haven't eaten them for a long time ~ ~ take off the lid on the table and take off the heat. The heat preservation time is also longer; I especially like the special layer at the bottom of the pot Don't taste crispy ~ ~ it's also a dish that suffers from food disaster. I don't want to move much in cold weather. I don't want to grow meat~~
Cooking ingredients
Cooking Steps
Step1:Wash fish and marinate with salt and cooking wine for 10 minute
Step2:Use kitchen paper to absorb water. Cover with dry starch
Step3:Add more oil to the pan. Fry the fish in half until golden on both sides
Step4:Ready to use
Step5:The beancurd is soaked in cold water in advance
Step6:Lentinus edodes are softened with bubbles in advance
Step7:Sliced mushrooms; sliced green and red peppers; washed Douchi; sliced ginger and garlic; sliced shallots and cilantro
Step8:Cut the soaked beancurd into sections. Fry in the oil pan until golden brown and remove for later use
Step9:In the oil pot, stir fry ginger, garlic, scallion and tempeh to make it fragrant. Then stir fry mushrooms for a while
Step10:Then stir in green and red peppers
Step11:Stir in the beancurd and the fish and stir well
Step12:Sauce - add oyster sauce, soy sauce, sugar, chicken essence and starch in a small bowl and mix well with water
Step13:Stir in the sauce and stir well
Step14:Finally transfer into the pot. Cover and pot for 5 minutes. Sprinkle with chives and cilantro.
Cooking tips:There are skills in making delicious dishes.
