Steamed tofu with live fish and medlar
Ingredients: bass 1 strip, 2 slices of ginger, shallots 1 root, homemade tofu 1 box.
Ingredients: Lycium barbarum 1 tbsp, a little salt, rice wine 1 tbsp, oyster sauce 1/2 tbsp, sesame oil 1/2 tbsp.
prepare
1. Wash the fish, cut both sides with oblique knives, and apply salt and wine.
2. Spread the tofu slices on the bottom of the deep dish, put the perch, and then put the ginger slices and medlar; After the water in the steamer is boiled, put it into the steamer and steam it with high fire for 8 ~ 10 minutes. Cover the pot and stew for 10 ~ 15 minutes.
3. Shred onion, put it on the fish steamed in oyster sauce, quickly and evenly pour hot sesame oil and eat it while it is hot.
Stewed bean curd vermicelli with live fish
food
Main ingredients live carp 1 tofu 500g vermicelli 200g auxiliary oil salt dried Chili onion ginger garlic cooking wine soy sauce lard monosodium glutamate pepper octagonal coriander.
step
1. Clean the live fish with three scales and scratch them.
2. Prepare dried Chili segments. Slice ginger and onion, pepper. Eight angles
3. Put a little lard, some vegetable oil, and put the fish flavor stewed with lard.
4. Dry the pepper segments. Ginger slices. Onion pieces. Stir-fried pepper and star anise.
5. Fry the fish in a pot and fry slowly on both sides of a small fire.
6. Cook some cooking wine to get rid of the fishy smell
7. Eat more rice vinegar
8. Add soy sauce to color
9. Open a big fire to release the fragrance of cooking wine and rice vinegar. This will remove the fishy smell of the fish.
10. Add warm water. Salt. Just don't fish.
1 1. Cut the tofu into large pieces and soak the vermicelli in the water in advance.
12. Prepare chopped green onion. Garlic powder. Coriander segment
13. Stew the fish for about ten minutes and put the tofu in the pot.
14. Stew for five minutes and put the vermicelli into the pot.
15. Stew for another five minutes, add monosodium glutamate and sprinkle with chopped green onion. Garlic powder. Coriander section out of the pot
skill
Fish is fried to remove the fishy smell. Don't cover the pot when stewing, so the fishy smell of fish will evaporate with the cooking wine and rice vinegar.