Fish fillet with tofu: the hot temptation in summer
I thought that my work had come to an end for a while and I could relax a little. I received a big task temporarily and did a familiar but more tedious work. I buried myself in the data pile. But anyway, I can focus on some small and favorite things, just like my favorite food.Let's have a tofu fish fillet. The hot temptation, delicious fish fillet and smooth tofu make this summer night lovely. Eat fish, sweat, sometimes we also want to wanton life!Choose the belly part of the fish fillet. The fish here is fat and tender, and the part with bone is cut a little thicker. Ingredients and condiments can be prepared according to personal preference.
Step 1 . Grass carp choose the belly part, and ask the fish seller to slice it into fish slices.
Step 2 . Mix egg white, salt, pepper and starch to form a sauce for marinated fish slices.
Step 3 . Pour the sauce into the washed fish fillets, grasp well, and marinate for 15-30 minutes.
Step 4 . Prepare water tofu, cut it into pieces and put it into a bowl.
Step 5 . Wash the scallions and cut them into scallion beads.
Step 6 . Wash ginger and cut into shreds.
Step 7 . Peel and crush the garlic.
Step 8 . Cut the dried pepper into pieces.
Step 9 . Add oil (2 tbsp) to the hot pot, dry pepper and Chinese prickly ash, stir them over a low heat until fragrant, and then put them in a bowl for use.
Step 10 . Put shredded ginger and minced garlic in the original pot, and continue to stir fry over low heat to bring out the fragrance.
Step 11 . Lower Pixian bean paste and continue to stir fry red oil over low heat.
Step 12 . Put the fried sauce into the soup pot, add water that can submerge the fish slices, and boil.
Step 13 . Add cooking wine and soy sauce to taste.
Step 14 . Divide the fillets into several times, and remove the fillets as soon as they are hot.
Step 15 . Put it on the tofu and pour in the red soup.
Step 16 . Put the scallions in.
Step 17 . Put the dried pepper and Chinese prickly ash into it.
Step 18 . Heat the remaining 2 tbsp oil and drizzle over the chili and scallion beads.
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