Stewed salted black carp with bean curd and black fungus(dou fu hei mu er dun xian qing yu )

Stewed salted black carp with bean curd and black fungus

Introduction:

"My hometown is close to the river and the sea, so I eat a lot of aquatic products. In hot summer, July is the fishing season, so seafood is scarce and expensive. At this time, salted fish salted in winter will come in handy. Using tender tofu and salted fish as dishes, tofu has enough salty taste of salted fish and becomes a very unique delicacy

Production steps:

Step 1: prepare the ingredients

Step 2: soak black fungus and wash it

Step 3: soak the salted black carp in water for half a day, wash and cut it into pieces, fry it in oil until golden on both sides, and remove

Step 4: cut tofu into large pieces and fry in oil

Step 5: fry both sides until golden and serve

Step 6: take casserole, add ginger, garlic, pepper

Step 7: add tofu

Step 8: put in the fish

Step 9: add black fungus, water, cooking wine and sugar

Step 10: add soy sauce, a spoonful of sweet sauce, bring to a boil over medium heat, simmer for 20 minutes over low heat

Step 11: add chicken essence and scallion

Materials required:

Salted black carp: 300g

Tofu: 1 piece

Auricularia auricula: 5

Oil: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Sweet flour sauce: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1. Put ginger and garlic into the bottom of casserole, it is not easy to paste the bottom of casserole. 2. The time of soaking fish depends on the salinity of fish. 3. You can use potatoes, eggplant, wax gourd and other vegetables to make this dish. 4. Tofu can not be fried, and it's delicious even if it's tender.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Dou Fu Hei Mu Er Dun Xian Qing Yu