Korean cod stewed with tofu

Ingredients

2 cod fish, a piece of tofu, half an onion, Korean hot sauce, chili noodles, Daxi Da beef noodles, Green onion, ginger, a small piece of chive, more garlic

Method

1. Slice green onion and ginger, mince the chive and mince the garlic.

2. Take a small bowl, put 2 or 3 spoons of hot sauce, a spoonful of chili noodles, a spoonful of Daxida beef powder, minced chives, minced garlic, add a little water and mix thoroughly and set aside.

3. Cut the tofu into cubes, cut the prepared cod into several sections, and shred the onion.

4. Pour oil into the pan, add onion slices until fragrant, add cod and fry until it changes color.

5. Pour hot water to cover the cod and bring to a boil over high heat.

6. After boiling, skim off the foam, pour in a little cooking wine, a little light soy sauce, add ginger slices, and turn to medium-low heat.

7. Add tofu, cook the tofu for a while, and add shredded onions.

8. Pour in the mixed sauce prepared in Part 2, cook over low heat to introduce the flavor to the tofu, sprinkle with chopped coriander before serving.

Tips

Hot sauce can remove the fishy smell of cod. The cod tastes fresh and has no fishy smell at all. The tofu is soft and tender, and the soup tastes spicy and refreshing. It’s best to put more chili sauce in the sauce, and the chili noodles are up to your taste. Our mother’s chili noodles are dried and ground by herself. It’s super spicy, so just add a small spoonful.