Raw material: a piece of tofu with internal fat

Seasoning: onion, ginger, garlic, salt, monosodium glutamate, sugar, vinegar, soy sauce, pickled pepper, pepper and starch

Practice

First, cut the onion, ginger and garlic into powder, and add half a spoonful of salt, three spoonfuls of sugar and half a spoonful of monosodium glutamate.

Then cut the tofu with internal fat into large pieces, and be careful when cutting it, because the tofu with internal fat is easily broken. Put the cut tofu into the plate piece by piece. Before cooking the tofu, you can decorate the plate, cut the oranges in the middle, then slice them, put the orange slices on the edge of the plate, cut three small tomatoes in the middle and put them on the orange slices, so that the plate will be much more beautiful.

After the wok is lit, pour in the oil. When the oil is hot, you can fry the tofu. Tip: How can we make the soft and tender tofu not break when frying in the wok? Wrap the tofu block with dry starch and fry it in the pot, so that the tofu can keep its original shape. When frying, you must use a big fire and stir it slowly in the pot with a spoon, so as to prevent the tofu pieces from sticking together when frying. After the tofu pieces are formed, take them out, control the oil to dry, and put them into the plate.

Next, pour the oil into the pot. When the oil is hot, pour a proper amount of pickled peppers into the pot, stir-fry until fragrant, then pour the onion, ginger and garlic, stir-fry for a while, then pour the prepared fish-flavored juice into the pot, collect the juice over high fire, and pour in the sauce. When the juice in the pot becomes mushy, it can be cooked.

finally, pour the fish-flavored juice evenly on the tofu block, and the fish-flavored crispy tofu with tender outside will be ready.