Tofu fillets: Hot temptation in summer(dou fu yu pian xia tian huo la la de you huo )

Tofu fillets: Hot temptation in summer

Introduction:

"I thought that my work would come to an end and I could relax a little bit. I received a big task temporarily. I did more complicated work though I was familiar with it and buried myself in the data pile. But in any case, I can focus on some small and favorite things, just like my favorite food. To tofu fillet, hot temptation, delicious fillet, smooth tofu, let this summer night also become lovely. Eat fish, sweat, sometimes we also want to wanton life

Production steps:

Step 1: choose the belly part of grass carp, and ask the fish seller to slice it into fillets.

Step 2: mix the egg white, salt, pepper and starch to make the sauce of salted fish fillets.

Step 3: pour the sauce into the cleaned fish fillets, grasp well and marinate for 15-30 minutes.

Step 4: prepare the water tofu, cut it into pieces and put it into a bowl.

Step 5: wash the scallion and cut into scallion beads.

Step 6: wash ginger and cut into shreds.

Step 7: peel and smash the garlic.

Step 8: cut up the dried pepper.

Step 9: oil (2 tbsp) hot pot, dry pepper and Chinese prickly ash, stir up the fragrance with a small fire, and put the dry pepper and Chinese prickly ash in a bowl.

Step 10: add shredded ginger and minced garlic in the original pot, and continue to stir fry over low heat to make the flavor.

Step 11: go to Pixian Douban and continue to stir fry the red oil with low heat.

Step 12: put the fried sauce into the soup pot, add water that can submerge the fish fillets and bring to a boil.

Step 13: add cooking wine and soy sauce to taste.

Step 14: put the fish fillets in several times and take them up as soon as they are cooked.

Step 15: put it on the tofu and pour in the red soup.

Step 16: put the scallions in.

Step 17: add the dried pepper and Zanthoxylum bungeanum.

Step 18: bring the remaining 2 tbsp oil to a boil and pour over the chili and onion beads.

Materials required:

Grass carp belly: 1000g

Water tofu: 2 pieces

Onion: 1

Ginger: 1 small piece

Garlic alone: 2

Dried pepper: 10

Pepper: 1 teaspoon

Pixian bean paste: 1 tbsp

Cooking wine: 1 tbsp

Soy sauce: 2 tbsp

Cooking oil: 4 tbsp

Egg white: 1

Salt: 1 teaspoon

Pepper: 1 / 2 tsp

Starch: 1 / 2 tbsp

Note: choose the belly part of fish fillets, the fish here is more fat and tender, and the part with bone should be cut a little thicker. Ingredients and seasoning can be adjusted according to personal preference.

Production difficulty: simple

Process: water

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Dou Fu Yu Pian Xia Tian Huo La La De You Huo