Braised Tofu with fish belly(yu nan shao dou fu )

Braised Tofu with fish belly

Introduction:

"Today's dish is a super delicious one. It's better to buy a big grass carp, fish head stew, fish back meat to make boiled fish or sauerkraut fish. Then the fish belly and other parts that are not used to make sauerkraut fish can be used to make this dish. It tastes salty, fresh and fragrant, and the fish meat is smooth and tender without small spines. It tastes fresh but not greasy. "

Production steps:

Step 1: cut the fish belly into pieces and the tofu into pieces of the same size.

Step 2: add flour and water to make a yoghurt like paste, and fry the fish belly in golden brown. If you don't have a good command of it, just dry it and fry it. Fried tofu, golden on both sides.

Step 3: pour out all the oil of fried fish in the pot, stir fry with onion, ginger, garlic and five spice powder to make the flavor, release the sugar in the yellow rice wine, mix it with boiling water, and bring to a boil.

Step 4: add the fish belly and tofu and bring to a boil.

Step 5: add salt and boil over low heat until the water dries slightly.

Step 6: collect the juice in a big fire. Until the soup is thick.

Materials required:

Fish belly: 800g

Tofu: one piece

Green onion: one

Jiang: one piece

Garlic: one head

Soy sauce: 1 tbsp

Soy sauce: two teaspoons

Yellow rice wine: 5 tbsp

Sugar: 1 teaspoon

Salt: half a teaspoon

Five spice powder: 1 teaspoon

Note: This is a more homely way to cook fish. You can cook many kinds of fish, even if you don't put tofu, you can only cook crucian carp, hairtail, flatfish, etc. But there are some important points to know. 1. Deep fry the fish and tofu; 2. Stir fry the onion, ginger and garlic to make the flavor; at the same time, the five spice powder is also in this link. The five spice powder fried with oil tastes very good; 3. Let go of the sugar in the yellow rice wine, mix it with boiling water, and make sure to boil it. After boiling, the flavor of soy sauce and yellow rice wine will be gone, only the fragrance; 4. First bring it to a boil, then bring it to a medium or small fire, and finally collect the juice, so that the soup will have a sticky feeling, and the fish and tofu can be very tasty; 5. This dish belongs to home cooking, specifically braised. Stewed vegetables are not immutable, you have to see what ingredients you use, pigs, cattle and sheep, soy sauce and salt are heavier. But seafood, river fresh can't! Make sure it's light braised. The color is fresh and light without losing rich. Unless you're a big fan of thick sauce.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yu Nan Shao Dou Fu