Braised Tofu with yellow bone fish(jia chang huang gu yu men dou fu )

Braised Tofu with yellow bone fish

Introduction:

"After eating this dish in a Hakka restaurant for the first time, I never forget it. I like the freshness and tenderness of yellow bone fish, and I prefer the taste of bean curd after absorbing the stewed juice. Later I learned that the Yellow bone fish has high nutritional value and can nourish and warm the stomach, so this dish is often served in our restaurant! "

Production steps:

Step 1: wash the yellowbone fish, scratch the knife, and put it on the plate for later use.

Step 2: shred ginger and scallion, set aside. Wash the old tofu and set aside.

Step 3: cut the tofu into pieces and set aside.

Step 4: hot pot, about 60% heat, under the amount of oil.

Step 5: put the yellowbone fish into the hot pot, fry it on both sides of the medium and small fire for 1 minute, then remove and set aside.

Step 6: add shredded ginger and scallion into the pot and saute until fragrant.

Step 7: add the fried yellowbone fish.

Step 8: add proper amount of raw soy sauce and a few drops of old soy sauce.

Step 9: put in the old tofu.

Step 10: put less than three-quarters of the fish into the water and turn the fire.

Step 11: bring to a boil over high heat, turn to medium heat and simmer for 20 minutes.

Step 12: add the right amount of cooking wine.

Step 13: prepare a little water starch.

Step 14: add evenly into the pot, stir fry over high heat for 1 minute.

Step 15: remove from the pan, put on a plate, and garnish with scallion and blanched carrot.

Materials required:

Yellow bone fish: 3

Tofu: 1 piece

Shredded ginger: right amount

Scallion: right amount

Carrot slices: a little

Starch: a little

Salt: right amount

Soy sauce: moderate

Veteran: a little

Cooking wine: moderate

Note: tofu to use old tofu, stewed tofu taste best.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Huang Gu Yu Men Dou Fu