Stewed tofu with fish in beer
Introduction:
Production steps:
Step 1: wash grass carp, cut into pieces the size of mahjong, and marinate with 1 tablespoon salt.
Step 2: wash the tofu and cut it into pieces.
Step 3: crack ginger, cut garlic into small pieces and set aside with scallion.
Step 4: mix chili oil, bean paste, a little vinegar and sesame oil into juice and set aside. Cut dried chili into small sections and set aside.
Step 5: put a little oil in the frying pan, heat it up, pour in 3-5 ingredients and stir fry until fragrant.
Step 6: add appropriate amount of beer, stir fry the flavor, pour in the fish and stir well.
Step 7: add 1 tablespoon of soy sauce, stir well and pour the whole bottle of beer.
Step 8: bring to a boil over high heat, add tofu, add a small spoon of salt and chicken essence, bring to a boil, turn to low heat and simmer slowly.
Step 9: stew until the soup is thick. Sprinkle pepper powder, pepper powder and chopped chives.
Materials required:
Grass carp: one
Tofu: 9 yuan
Ginger: two large pieces
Garlic: 2
Scallion: 3 sections
Dried pepper: some problems
Beer: one bottle
Homemade chili oil: 2 tablespoons
Pixian Douban: 2 tablespoons
Vinegar: a little
Sesame oil: a little
Salt for salted fish: 1 tablespoon
Veteran: a large spoon
Chinese prickly ash powder: 1 tablespoon
Pepper: 1 tablespoon
Salt: one teaspoon
Chicken essence: a small spoon
Note: the method of homemade chili oil: http://home.meishichina.com/space-54288-do-blog-id-79057.html
Production difficulty: simple
Technology: stewing
Production time: three quarters of an hour
Taste: sour and salty
Chinese PinYin : Pi Jiu Yu Dun Dou Fu
Stewed tofu with fish in beer
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