Crucian carp, pickled cabbage and bean curd in casserole(sha guo ji yu suan cai dou fu bao )

Crucian carp, pickled cabbage and bean curd in casserole

Introduction:

"I like fishing. My family is always full of fish. We can't eliminate the fish infestation, but try our best to change the ways to meet the increasing needs of the family's taste buds. This is not true. Just a few days ago, I made stewed tofu with crucian carp in casserole. Today, I have an idea. I also added some lotus pickles. After dinner, I have been unanimously recognized by my family. "

Production steps:

Step 1: clean up the fish and fry in a frying pan until golden on both sides.

Step 2: put the fried fish into the casserole, and then add the cut tofu, tomato, pickled cabbage, ginger and garlic.

Step 3: add boiling water and simmer slowly.

Step 4: wait until the soup is white, then add salt, a little pepper, a little MSG.

Step 5: Sprinkle chopped chives and red pepper.

Step 6: finished product drawing.

Materials required:

Crucian carp: 500g (two)

North tofu: 250g

Pickled lotus: 200g

Tomato: one

Ginger slices: right amount

Garlic slices: appropriate amount

Pepper: small amount

Note: 1, fried fish do not stick to the pot: hot pot cool oil. Heat the pan and then pour in the oil. Heat the oil and then put in the fish, so that it won't stick to the pan. 2. You must add boiling water, or it will smell fishy. 3. Remove the foam after boiling. 4. Add salt after the soup is white. 5. Add pepper before leaving the pan.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Sha Guo Ji Yu Suan Cai Dou Fu Bao