Stewed bean curd with carp(li yu dun dou fu )

Stewed bean curd with carp

Introduction:

Production steps:

Step 1: wash the fish and remove the gills, scales and tendons on both sides of the fish.

Step 2: cut the washed fish into small pieces.

Step 3: cut onion and ginger.

Step 4: cut tofu into 2-3cm pieces.

Step 5: pour a little oil into the oil, heat up, add scallion, ginger, pepper, stir fry out fragrance.

Step 6: put the carp in the boiling water

Step 7: add tofu, salt, a little white vinegar (can make the fish soup white as milk), cooking wine.

Step 8: stew until the chopsticks are inserted into the fish's eyes. When the chopsticks are inserted into the fish's eyes, add a little ginger. At this time, simmer for 8-10 minutes over low heat. Sprinkle a little coriander powder out of the pot.

Materials required:

Carp: 1

Tofu: 500g

Oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Coriander: moderate

White vinegar: right amount

Note: when the fish soup is ready to stew, add some ginger slices to minimize the fishy smell of the fish

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: light

Chinese PinYin : Li Yu Dun Dou Fu