Fish and bean curd in casserole(sha guo yu za dou fu bao )

Fish and bean curd in casserole

Introduction:

"Today's businesses are more and more able to do business. The dishes are clean and well cleaned. When buying beef and mutton, they will explain how big the shape is, and they will also cut it for you. When buying fish, they will also help you to kill it and clean it up. They not only remove the scales, gills, intestines and other dirty things, but also split the fish head, cut off the fish bones and remove the fish meat. Because I wanted to make fish fillets, I bought a grass carp with few spines suitable for making fish fillets. The eldest sister who sold fish in the supermarket made the fish very clean according to the requirements. It was very convenient for me to simply cut the fish. For a grass carp with a weight of more than two Jin, in addition to throwing things, the fish meat with no bones is only about half a Jin, while the head and bone are more than one jin. Like me, growing up under the guidance of my mother, diwa is so industrious and thrifty. How can it be worth throwing these things away. Although these things are not as suitable for stew as silver carp and fat head fish, they are also delicious. They can also be used to stew milk white fish soup, coupled with white tofu, bright red medlar, green scallion, it seems to arouse a strong appetite. The clay like thick casserole is very warm after stewing, and it's hot for a long time. This is the casserole that grandma used before. The two casseroles at home are all used by grandma before. She likes to stew a pot of warm soup in a casserole to warm our family. Even now, she has gone to another world, but the warmth is still continuing... "

Production steps:

Step 1: clean the fish offal, control the water, put it into the basin, put the right amount of salt, stir well and marinate for 10 minutes.

Step 2: while boiling water, add proper amount of oil into the frying pan. When the oil temperature rises, add green onion and ginger, stir fry for several times, and then add fish offal.

Step 3: fry until one side changes color, then turn over and fry until both sides change color.

Step 4: put the fried fish miscellaneous into the casserole with boiling water, and then add some boiling water. The amount of water should be enough to cover all the ingredients.

Step 5: when the water in the pot is boiling again, skim the foam with a spoon, cover the sand pot and simmer for about 40 minutes.

Step 6: cut tofu into thick slices.

Step 7: open the lid of the pot, add tofu and cooking wine, stir well and then continue to cover and stew.

Step 8: continue to stew for about 20 minutes, then add appropriate amount of salt and white pepper.

Step 9: cut 10 grams of scallion into scallion and wash wolfberry.

Step 10: add scallion and medlar, cover and simmer for about 5 minutes.

Materials required:

Fish offal: 600g

Tofu: 320G

Wolfberry: 20g

Water: moderate

Oil: right amount

Salt: right amount

Scallion: 45g

Ginger: 8g

White pepper: right amount

Cooking wine: 1 tablespoon

Note: 1, casserole heating slowly, so do not stew when the fire is too small, it is not easy to stew out of milk white soup. 2. Cooking wine is easy to volatilize when added too early. Add it after tofu.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Sha Guo Yu Za Dou Fu Bao