Stewed bean curd with catfish(nian yu dun dou fu )

Stewed bean curd with catfish

Introduction:

"Catfish stewed tofu is a very distinctive northeast dish. It tastes delicious. Catfish is smooth and tender without small spines. It is suitable for the elderly and children. The bean curd is soft and tender. I've absorbed enough soup. It's not hard to do that. "

Production steps:

Step 1: raw material drawing. Wash the catfish after slaughter.

Step 2: Boil the water, cut the bean curd into pieces and scald it, take it out and put it in cold water.

Step 3: put the catfish into the boiled water of the boiled tofu and blanch it evenly. Remove and clean the white mucous membrane. Slice ginger, cut hot pepper, break star anise, cut green onion.

Step 4: drain the tofu and set aside.

Step 5: put oil in the pot, stir fry onion, ginger, garlic, star anise, pepper and five spice powder together over low heat.

Step 6: put the catfish into the pan and shake it. Don't turn it over with a spatula.

Step 7: evenly coat catfish with oil and add tofu. Don't move the pan. Fry it.

Step 8: pour in beer, soy sauce, soy sauce and bring to a boil.

The ninth step: small fire after 20 minutes, add salt.

Step 10: put chicken essence into the pot to improve the flavor. It's better to sprinkle coriander. I didn't get it, so I didn't put it

Step 11: collect the juice on high fire and add chicken essence to improve the flavor before leaving the pot. It's better to sprinkle coriander. I didn't get it, so I didn't put it

Materials required:

Catfish: one

Tofu: one piece

Onion: two

Garlic: one head

Jiang: one piece

Dried chili: Five

Pepper: 20

Star anise: one

Beer: one can

Salt: two teaspoons

Soy sauce: 1 tbsp

Soy sauce: 1 / 3 tbsp

Five spice powder: 1 teaspoon

Chicken essence: 1 / 3 teaspoon

Note: 1, the best time to choose catfish is not too small. 600-1000 grams is OK. There are eight beards for cultured catfish and four for wild catfish. 2. It's better to throw away the catfish seeds instead of eating them. Some of the fish sellers don't throw them away for you, so they should take them out when they come back to clean them. 3. The catfish feels very smooth, but after scalding with boiling water, a layer of white "skin" will appear on the whole body, which is easy to wash off. Don't wash the catfish off. 4. Deep fry with chili, onion, ginger and garlic over low heat, and the dishes are very fragrant. 5. Catfish is very tender and smooth. Don't cook it for a long time, but it shouldn't be too short. 15-20 minutes is OK. 6. Catfish and tofu can be cooked with sauce, but I don't think it's suitable for summer. The sauce has a strong taste, so it's refreshing. It's delicious. It's very delicious.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Nian Yu Dun Dou Fu