Accessories: 1 onion, 1 ginger, 1 star anise, 1/2 teaspoon of thirteen spices, 1 teaspoon of sugar, 2 tablespoons of yellow wine, 2 tablespoons of soy sauce, 1/2 tablespoons of balsamic vinegar, proper amount of monosodium glutamate and proper amount of dried starch. Recipe practice

The following is an introduction to the practice of cooking tofu with oily fish (Hailengmeng), and let's see how to cook tofu with oily fish (Hailengmeng).

Practice:

1. Raw materials.

2. Cut the fish into pieces, wash the blood and control the drying.

3. Fried tofu is golden on both sides.

4. pat the fish pieces with dry starch and fry both sides golden.

5. Pour out all the oil, leaving a little in the pot, stir-fry onion, ginger and star anise.

6. Stir-fry thirteen spices for a few times, add yellow wine, soy sauce and white sugar, boil, then add water, and the color is slightly darker than amber.

7. Add fish and tofu. Bring the fire to a boil and simmer for 2 minutes.

8. Add salt, collect juice, and put balsamic vinegar before cooking. Put chicken essence or monosodium glutamate according to the washing decision. My hometown likes to put garlic sprouts and coriander powder, which adds another layer of flavor. Great. You can try it.

9. Boil soybean milk in my hometown.

1. Add tofu to the magnifying jar.

11, turned into a bean curd brain.

12. put it into a wooden frame and compact it layer by layer.

13. Last tofu, you can't eat such delicious tofu in the city.