Tofu fillet, the most addictive Sichuan dish recipe-Chinese Food-best chinese food recipes-cooking food

Step3:Turn the skin of the fish under the slice downward. Slice it obliquely into 0.5cm thick fish slices. Chop the fish chop into 5cm long pieces. Cut the fish head into two parts.

Step4:Marinate fish fillet and fish head with 1 teaspoon cooking wine, 2 teaspoons starch, 1 / 2 egg white and proper salt for 15 minutes. Fish head can be boiled with water after frying.

Step5:Heat lactone tofu and cut into large pieces and put them into a deep basin or shallow pot for use.

Step6:Put 50ml of oil in the pot. Stir fry the dried chilli and pepper over low heat. Remove the dried chilli and pepper that are fried brown red and chop them for later use

Step7:Stir fry the chopped Pixian bean paste in oil. Stir fry with ginger

Step8:Add soup (or water) to boil. Add cooking wine, soy sauce, sugar and salt to taste well

Step9:Put the marinated fish slices into the soup. Use chopsticks to disperse them. Turn off the fire when the fish slices change color.

Step10:Pour the cooked fish into the pot with bean flowers

Step11:Sprinkle with chopped peanuts, garlic, and previously fried sections of dried peppers and peppers

Step12:Heat 50 ml of oil. Heat to 80% heat (smoking) and pour it on the fillet.

Step13:From the most addictive Sichuan cuisine. Dangdang.com and jingdong.com are availabl

Cooking tips:Ordinary people I don't tell him - 1. It's OK for the fish to change color. Keep the fish smooth and tender. Don't cook for long. 2. Tofu can be replaced by lactone. 3、 Grass carp, catfish, mandarin fish, black fish and other fish suitable for slicing into fillet can be used to make Douhua fillet. Clearly eating - bean curd is a kind of popular snack in Sichuan, which is made by heating soybean milk and adding coagulant (bile water) to coagulate. It has more water and is more delicate than tofu. There are skills in making delicious dishes.