Spanish mackerel tofu hot pot(ba yu dou fu huo guo )

Spanish mackerel tofu hot pot

Introduction:

"This is my own hotpot, which is similar to fish head and bean curd hotpot, but the taste and method are different: first, I use sweet and sour method, and the taste of hot pot soup head is sweet and sour fish; second, the word" lie "is to spread bean curd on the bottom of the pot, pour fish and soup head into the hotpot, and then serve it. When eating, I take out the fish and rinse it while eating At the same time, tofu is soaked in the hot pot. As for side dishes, you can choose a variety of dishes, but I personally think cabbage, vermicelli, lettuce and mushrooms are better to eat in this pot. The hot hot pot tastes warm and nutritious in winter. "

Production steps:

Step 1: prepare three big fat Spanish mackerel.

Step 2: clean up the fish.

Step 3: thaw the frozen tofu and squeeze out water.

Step 4: put a proper amount of base oil into the pot and fry the fish when it is hot.

Step 5: add onion and ginger and saute until fragrant.

Step 6: add soy sauce and soy sauce.

Step 7: add appropriate amount of water.

Step 8: add ginger slices.

Step 9: add Chinese prickly ash and large ingredients.

The tenth step: put in Baijiu.

Step 11: add salt.

Step 12: add sugar.

Step 13: add vinegar.

Step 14: add MSG.

Step 15: spread the frozen tofu on the bottom of the hot pot.

Step 16: pour the fish and fish soup into the hot pot, add coriander, light the fire at the bottom of the hot pot, and serve.

Materials required:

Spanish mackerel: moderate

Frozen tofu: right amount

Lentinus edodes: right amount

Fans: right amount

Coriander: moderate

Lettuce: moderate

Flammulina velutipes: right amount

Scallion: right amount

Ginger: right amount

Corn oil: right amount

Old style: moderate

Soy sauce: right amount

Refined salt: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Baijiu: moderate amount

Sugar: right amount

Vinegar: right amount

MSG: right amount

Note: 1 fish gills to clean up, otherwise the fish will do very fishy. When frying fish, put a layer of ginger on the bottom of the pan to prevent sticking. 3 take out the fish when eating the hot pot, add all the soup into the hot pot, and then rinse other ingredients. I put it like this for the sake of modeling.

Production difficulty: Advanced

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ba Yu Dou Fu Huo Guo