Stewed tofu with headless fish(wu tou yu dun dou fu )

Stewed tofu with headless fish

Introduction:

Production steps:

Step 1: remove the dirt from the belly of headless fish, scrape off the black film on the skin, and wash it for use.

Step 2: slice onion, ginger, garlic and red pepper.

Step 3: wash the tofu and set it aside.

Step 4: remove the fins and tail of the headless fish, cut it into small pieces, marinate it with a little cooking wine for a while, and set it aside.

Step 5: use a little crispy fried powder to prepare paste.

Step 6: put the eggs into a bowl, add flour, starch and crispy fried powder, pour in a small amount of beer, and mix well.

Step 7: put all the headless fish pieces into the egg paste, and let the paste juice wrap the fish evenly.

Step 8: add oil to the frying pan, and heat the oil for use.

Step 9: wait for the oil to boil and fry the headless fish.

Step 10: deep fry the fish until golden, take out and put on a plate.

Step 11: add oil to the hot pot and stir fry with scallion, ginger, garlic and red pepper.

Step 12: put the fish in the wok and cook in soy sauce, vinegar, soy sauce, cooking wine and sugar.

Step 13: add half of the water, add the right amount of salt and simmer the fish over high heat.

Step 14: pour the cut tofu into the pot.

Step 15: stew tofu and fish for 10 minutes.

Step 16: out of the pot and put on the plate, ha! The smell is delicious.

Materials required:

Headless fish: 3

Tofu: 2 yuan

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry red pepper: appropriate amount

Eggs: 2

Soy sauce: right amount

Old style: moderate

Rice vinegar: right amount

Sugar: right amount

Cooking wine: moderate

MSG: right amount

Pepper: right amount

Crispy fried flour: right amount

Starch: right amount

Beer: moderate

Flour: right amount

Salt: right amount

Note: headless fish is a marine fish, also known as "garlic fish". When you buy it, you can only see the fish body but not the fish head. When you smell it, you can say that the fish head is poisonous. Its body without a miscellaneous thorn, tender meat, meat as big as garlic, eat very enjoyable, especially suitable for children afraid of thorn. The fish is cut into pieces and braised with tofu. It tastes delicious. Or you can add konjac to cook together, with a bowl of white rice, to ensure that you enjoy.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Wu Tou Yu Dun Dou Fu