Stewed tofu with Misgurnus anguillicaudatus(han shi ni qiu dun dou fu )

Stewed tofu with Misgurnus anguillicaudatus

Introduction:

Production steps:

Step 1: kill the loach, remove the internal organs and wash the blood

Step 2: cut tofu into pieces and soak it in light salt water

Step 3: prepare Korean chili sauce

Step 4: scoop up a spoonful of Korean pepper and turn it into water

Step 5: cut onion, ginger and garlic into powder and set aside

Step 6: stir fry shallot, ginger and garlic with oil

Seventh step: pour the loach into stir fry, add the right amount of water and the old soy sauce, Baijiu, medium and small fire for 10 minutes.

Step 8: add tofu and simmer for 5 minutes

Step 9: pour in the Korean chili sauce, add a little sugar and cooking wine, simmer over low heat

Step 10: add some salt and boil until the soup is thick. Turn off the heat and sprinkle with scallions

Materials required:

Loach: moderate

Tofu: right amount

Korean chili sauce: right amount

Old style: moderate

Five spice powder: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Baijiu: moderate amount

Note: food experience: 1. Loach can be sold in the place to let the boss kill well. 2. the use of Baijiu can not only remove the smell of the mud, but also taste the loach more delicious. 3. Bean curd soaked in light salt water can remove the beany smell, and the stew is not fragile. 4. The loach can be cooked for about 15 minutes without too long, and the meat is delicate and delicious.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Han Shi Ni Qiu Dun Dou Fu