fish stew tofu(ji yu dun dou fu )

fish stew tofu

Introduction:

"My mother-in-law's neighbor is a new fisherman. She likes sea fishing, river fishing and everything. On that day, he sent his mother-in-law the small crucian carp caught in the river. Because we seldom eat River fresh, he can't do it, and his mother-in-law can't do it. My mother-in-law washed the fish and gave it to me. I took it home and threw it directly into the freezer, because I've never done it for the river fish. I'm really not sure. That day, I thought of using tofu, because I would often add tofu when stewing sea fish. It is estimated that it can also be used for river fish. "

Production steps:

Step 1: remove the internal organs of crucian carp, wash it and marinate it in advance with a little salt, cooking wine, ginger and scallion (I marinated it for more than ten hours and put it in the refrigerator)

Step 2: dice tofu.

Step 3: add proper amount of oil in the pot, add onion, ginger, garlic, dry red pepper and Chinese prickly ash, and fry until fragrant.

Step 4: pick out the pickled crucian carp, wipe off the water, and put it in the pot.

Step 5: fry until both sides shell.

Step 6: add appropriate amount of water, cooking wine and salt, bring to a boil over high heat, then turn to medium low heat and simmer slowly.

Step 7: stew until the soup is slightly white, turn to medium heat and add tofu and Flammulina velutipes to stew together.

Step 8: stew until the tofu is tasty, the soup is milky, turn off the heat, and then add coriander.

Step 9: add pepper to taste.

Materials required:

Fresh water crucian carp: 4

Tofu: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Dry red pepper: appropriate amount

Flammulina velutipes: right amount

Coriander: moderate

Zanthoxylum bungeanum: right amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Note: don't be impatient when frying fish, fry one side and then the other side.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Dun Dou Fu