Sichuan style braised fish with bean curd(chuan wei dou fu shao yu )

Sichuan style braised fish with bean curd

Introduction:

"June 8, Chongqing, rain. The rain that started last night hasn't stopped. Outside the window, the night is getting darker, and the lights are dotted in the distance. In the mountain city, if it is a cloudless night with high visibility, the lights and stars should be able to integrate. However, in Chongqing, a huge modern city, I have never seen such a scene. As I expected, the week of hosting the program was indeed a busy one. From Monday to today, it has begun to take shape. When will the rain last? ——Braised fish with bean curd is named Sichuan style braised fish with bean curd because it is added with Pixian bean paste. However, there is no Chinese prickly ash or dried pepper. Those who like spicy taste can be added. "

Production steps:

Step 1: slice the fish, wash and drain the water, add a teaspoon of salt and stir for one or two minutes, then rinse with water repeatedly. (the fish fillets treated in this way are more compact, not fragile, and transparent, which is an important step in making boiled fish and sauerkraut fish.)

Step 2: add white pepper, cooking wine and salt into the dried fish fillets, mix well and marinate for 10 minutes, then beat in an egg, mix well and taste. Eggs have the same effect as starch, making the fish smooth and tender

Step 3: cut tofu into pieces, put water in the pot, 1 teaspoon salt, put tofu into water, blanch it, float it up, take it out and put it in a bowl, then put some blanching water to keep warm. (bean curd blanching water can remove bean smell and is not fragile, and salt can also play a role in it.)

Step 4: slice onion, ginger and garlic, cut green and red pepper, Pixian bean paste, sugar, chicken essence, vinegar, delicious soy sauce and water lake powder.

Step 5: heat the pan to cool the oil, add a little more oil, heat the oil and fry it in the fish fillets for a few minutes. Do not use chopsticks or a spatula in the process. Gently shake the pan with your hand to prevent the fish fillets from sticking to the pan. When the fish fillets are slightly dry, take them out for standby. (the fried fish fillets can be kept intact and not fragile in the next stir frying.)

Step 6: leave the bottom oil in the pot, heat the oil and stir fry the red oil in Pixian bean paste over low heat.

Step 7: add onion, ginger and garlic slices, stir fry them to taste, cook in proper amount of cooking wine (cooking wine can be more suitable to remove fishiness), delicious soy sauce, salt, sugar and chicken essence, and turn them well.

Step 8: turn to high heat, add fish fillets, gently turn evenly, add hot water, drain the water, and scatter the tofu in the fish pan for two or three minutes.

Step 9: stir fry the green and red peppers until they are cut off, add a little vinegar to remove the fishy smell, stir in the lake powder and thicken.

Materials required:

Silver carp: one

Old tofu: one piece

Green pepper: right amount

Right amount: red pepper

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Starch: right amount

Eggs: right amount

Salt: right amount

White pepper: right amount

Pixian Douban: moderate

Sugar: right amount

Delicious soy sauce: right amount

Vinegar: right amount

Chicken essence: appropriate amount

Note: PS: 1, whether it is to do boiled fish, sauerkraut fish or tomato fillets, before pickling, it is best to use one to two teaspoons of salt to marinate and stir, and rinse with running water repeatedly, so that the processed fillets are compact, transparent and not fragile. 2. When marinating fish fillets, cooking wine, white pepper, onion and ginger are all used to remove fishiness. Starch and eggs can all play the role of tender meat. 3. Bean curd blanching water can remove bean smell, and is not fragile. Adding salt when blanching water also plays a role of not fragile. 4. Fried fish fillets are not fragile when they are stir fried. If you don't like fish fillets that are too dry, you can fry them less for a while. Of course, you don't need this step to make boiled fish or sauerkraut fish. 5. Optional side dishes, green pepper, garlic moss, garlic sprouts, onions can be, according to their own taste. 6. Like spicy taste, you can also put pepper dry pepper. Pixian Douban is very salty, and the fish has been salted, so we should put some salt into it.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Wei Dou Fu Shao Yu