Chinese Food
Stewed tofu with catfish
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Catfish [sexual taste] is warm and sweet. [Guijing] Guiwei Jing. [efficacy] it can nourish the middle Qi, nourish yin, appetizer, promote milk, and promote urination. Appropriate - deficiency of body, deficiency of body, malnutrition, lack of milk, unfavorable urination, and puffy water are suitable for eating. The best eating season of catfish - between mid spring and mid summer, suitable for people - is suitable for general people, especially for the old, young, women with postpartum and poor digestive function.
Cooking ingredients
Cooking Steps
Step1:Raw materials: edible oil, soy sauce, Pixian Douban, tofu, scallion, ginger, garlic, 3 coriander, self-made Hawthorn sauce, a large material, a small package of pepper, salt and chicken essence.
Step2:Wash the catfish and cut it into 2 finger wide sections. Blanch in boiling water to remove the smell and dirt. Then add the old soy sauce, cooking wine and water lake powder and marinate for 1 hour.
Step3:Heat the oil in a hot pot. Stir the prickly ash and the seasoning.
Step4:Take out the Chinese prickly ash and put it into the pan with scallion, ginger and garlic. Add Pixian Douban and stir up the fragrance (more quantity).
Step5:Put in the fish section. Pour in the old soy sauce and stir fry until it's colored. Then add in the homemade Hawthorn sauce and the water that hasn't passed the fish section.
Step6:High heat. Simmer for 15 minutes. Put in tofu cubes. Simmer for 10 minutes. Add salt and chicken essence.
Step7:Sprinkle some green onion and coriander before leaving the pot ~ ~ O
Cooking tips:There are skills in making delicious dishes.
