Spicy fish with bean curd(ma la dou hua yu )

Spicy fish with bean curd

Introduction:

"I often hear my parents say that when I was a child, how could I like to eat fish when I was less than one year old, and how could I eat fish. So, whenever there is fish at home, or my father catches fish, I will be informed at the first time to go home and get the fish. I'm really busy. My mother came to see me in person. I can't help it. Who told me that I love fish so much? Even the fish my son ate all his life. Because he is afraid of fishy, he has never touched fish since he was a child

Production steps:

Step 1: wash and drain the crucian carp; marinate with a little salt.

Step 2: prepare tofu; slice ginger, wash garlic and cut into sections.

Step 3: prepare seasoning and accessories.

Step 4: heat up the oil in the pan, saute ginger slices, fry crucian carp until both sides are slightly yellow.

Step 5: the remaining oil in the pot, the next pepper, pepper fried flavor.

Step 6: add the bean paste and stir fry the red oil.

Step 7: add some cold water and bring to a boil.

Step 8: add the fried fish and bring to a boil.

Step 9: add lactone tofu. Sprinkle with garlic and bring to a boil.

Materials required:

Crucian carp: 5

Lactone tofu: 1 box

Garlic: 1

Ginger: 1 piece

Dried red pepper: 6

Chinese prickly ash: 1

Rapeseed oil: 4 teaspoons

Black pepper: 1 tsp

Pixian Douban: 3 teaspoons

Precautions: 1. Sprinkle a little plum blossom salt on the fresh fish to marinate for a while. The fish is not easy to spread. 2. Douban sauce is salty, so you don't need to add salt. 3. The bean curd is tender and should not be over fried. Just boil it.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma La Dou Hua Yu