Spicy tofu fish-You Are Foodie

By Ruth
9

Spicy tofu fish

Even if we live in coastal cities for a long time, our taste buds still prefer freshwater fish. In home cooking, grass carp and tofu are perfect partners. It is a high-quality protein of animals and plants, and tastes delicious and slightly spicy, suitable for all ages. The chili powder brought by my hometown makes the taste more homely.

Main Ingredients

Bean curd A little
Grass carp appropriate amount

Auxiliary Ingredients

fermented soya bean appropriate amount
Garlic appropriate amount
Ginger slices appropriate amount
Dried chilli powder appropriate amount
Chives A moderate amount

Seasonings

Chicken essence Small amount, optional
Cooking wine appropriate amount
vinegar appropriate amount
Light soy sauce appropriate amount

Mother's experience: add white vinegar to remove fishy smell during pickling, and add white vinegar during cooking.

Step 1 . Heat the pan with oil, add ginger slices and wipe the bottom of the pan (Mom says it's not so sticky).

Step 2 . Put the pre marinated fish in. (Add salt and white vinegar about half an hour in advance to remove fishy smell and marinate.).

Step 3 . Add some white vinegar, add wine, garlic, soy sauce, and fry yellow on both sides.

Step 4 . Add water once (add more if you like soup), and put a small amount of chicken essence (you can also leave it alone).

Step 5 . Add chopped tofu, add salt and cook for about 10 minutes (depending on the amount).

Step 6 . Finally sprinkle with scallions, and you can cook.

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